Succulent Asian-style lamb riblets served with an Asian broccoli slaw.

Singapore Lamb Riblets

5 pounds meaty lamb riblets
2 quarts water
1/3 cup soy sauce
1/4 cup tamarind concentrate
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons honey
2 teaspoons sesame oil
1 teaspoon freshly grated ginger
1 teaspoon sambal oelek (fresh chili paste)
5 cloves crushed garlic
1/2 teaspoon five spice powder

1. Place lamb ribs in large saucepan. Cover with water and the 1/3 cup soy sauce. Bring to a boil; reduce heat and simmer 10 minutes. Drain and let cool.
2. Preheat oven to 350°F (175°C). Cover baking sheet with aluminum foil. In medium bowl, mix remaining ingredients. Coat each rib with sauce; arrange on baking sheet. Roast 10 minutes. Reduce oven to 275°F (135°C). Baste with sauce. Roast 10 to 15 minutes longer or until tender.
3. Serve with Asian Slaw (recipe follows) or your favorite cole slaw recipe.

Makes 6 servings.

Notes: 1.) Ribs may be marinated in sauce 4 to 24 hours. 2.) Tamarind, sambal oelek and five spice powder can be found in Asian sections of some supermarkets or in many Asian grocery stores.

Asian Slaw:

1/4 cup mayonnaise
1 1/2 teaspoons granulated sugar
1/2 teaspoon freshly grated ginger
1/2 teaspoon sesame oil
1/4 teaspoon salt
Pinch white pepper
3 cups prepared broccoli slaw or prepared cole slaw

1. In large bowl mix mayonnaise, sugar, ginger, sesame oil, salt and pepper. Add vegetables; toss.

Makes 6 (1/2 cup) servings.

Recipe and photograph provided courtesy of the California Sheep Commission.