Chef Adam Gray's Jerk Style Lamb Riblets
We're big fans of Adam Gray - he has been a great supporter of The Ethical Butcher since our inception. He is known for producing modern British food to an exceptional standard.
Adam has very generously shared a few of his personal BBQ friendly recipes with us. First up are our delicious lamb riblets...jerk style. If you like a bit of spice this one is a winner!
Adam’s BBQ Jerk Style Lamb Riblets
(Serves eight)
Ingredients:
8 Lamb riblets
½ Bunch fresh thyme
4 Tablespoons clear honey
8 Teaspoons ground cinnamon
2 Scotch bonnet chillies – finely chopped
8 Tablespoons ground pimentos (Allspice)
4 Tablespoons rum
Method:
- Pick the leaves from the fresh thyme and finely chop.
- Mix the chopped thyme leaves with the clear honey, ground cinnamon, chopped chillies, ground pimentos and rum.
- Place the lamb riblets in a shallow tray.
- Rub the jerk seasoning mix thoroughly into the lamb, cover with cling film and place in the fridge for 24 hours, if possible.
- Place the marinated lamb riblets on a hot barbecue, rotating every 4 – 5 minutes until cooked all the way through.
- Or, alternatively in a pre heated oven at 170c for 20-25 minutes.
- Once cooked, remove from the barbecue or oven and leave to rest on a serving tray for 3 – 4 minutes.
- Serve with apple and celeriac coleslaw. (recipe below)
Celeriac and Apple Coleslaw
Ingredients:
1 Celeriac
3 Braeburn apples
150g Mayonnaise
2 tablespoons English mustard
½ Bunch chives
Salt
Ground white pepper
Method:
- Peel and finely shred the celeriac.
- Slice the apples into discs about ½ cm in width and then cut into thin match sticks.
- Mix the apple with the celeriac.
- Mix the mustard and mayonnaise together in a separate bowl.
- Gradually add the mustard mayonnaise to the celeriac and apple, ensuring that final mix is not too wet
- Finely chop the chives and add them to the celeriac and apple coleslaw.
- Season the mixture with salt and pepper to the required taste and serve.