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.

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