Spring menus offer an opportunity to feature fresh lamb ideas, such as the following two recipes. Barbecued Australian Lamb Riblets From: Anita Lo of Annisa, Bar Q and Rickshaw Dumpling, NYC. Yield: 4 servings. 2 lb. lamb riblets 2 Tbsp. smoked paprika 1 tsp. cayenne (or to taste) 1 tsp. garlic paste ¼ cup fresh lime juice 2 Tbsp. cooking oil to taste, salt and pepper Mix paprika, cayenne, garlic and lime juice and pour over the ribs. Toss to coat and leave to marinate at least 2 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.