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Crunchy stuffed lamb riblets





 
  • DETAILS

Servings

4

Cooking Time

10 minutes

Lamb

16 Australian lamb riblets
3 tablespoons Spanish or Cajun seasoning
½ cup corn flour
3 eggs
1 cup panko crumbs
¼ cup parsley, finely chopped
oil for frying

Stuffing (optional, choose one)

Feta cheese
Jalapeños
Monterey jack cheese
Mozzarella
Salami

Aioli Dipping Sauce

Jalapeño aioli
Sweet chili mayonnaise

Method

If you choose to stuff lamb riblets, push a small piece of filling into the center of each riblet. Dust lamb with the Spanish seasoning and set aside.

Whisk together the corn flour and eggs until well combined. Combine the panko crumbs and parsley on a flat plate. Dip each lamb riblet in the egg mixture and roll in the crumb mixture. Repeat until all riblets are coated. You may double crumb if necessary.

Heat oil to 350°F and shallow or deep fry until golden. Drain on absorbent paper.

Serve hot with aioli dipping sauce.

Note

Lamb riblets may be coated and frozen in an airtight container until required, up to 3 months.