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Lamb riblets with tabbouleh & tzatziki

Light and summery, our Lamb Riblets with Tabbouleh and Tzatziki are a real crowd pleaser. Full of flavour and marinated in a unique rub from Tubby Toms, our lamb riblets are flavoured with ingredients such as mustard, rosemary, lemon and thyme. Great for carcass balancing, as they are cut from a less popular part of the animal, our moreish and savoury Lamb Riblets can be finished on the barbeque or slow-cooked in a hot oven.

Time

2 hours

Serves

4

Difficulty

Medium

Ingredients

• Field & Flower Lamb Riblets in Rosemary and Fennel Rub (500g)
• Field & Flower Glastonbury Lamb Rub
• Dash of olive oil

For the tabbouleh:
• 100g bulghur wheat
• 50g flag leaf parsley, chopped
• 50g mint, chopped
• 50g oregano, chopped
• 400g cherry tomatoes, deseeded and chopped
• Juice of 1 lemon
• 6 tbsp olive oil
• Seasoning to taste

For the tzatziki:
• 200g Field & Flower The Dorset Dairy Co Strained Yoghurt
• 1/4 large cucumber, deseeded and grated
• 1 garlic clove, crushed
• Handful mint leaves, chopped
• Squeeze of lemon juice
• Seasoning to taste

Instructions

1. Remove the ribs from the packaging and rub with olive oil and a dusting of our Glastonbury Lamb Rub, ensuring they are covered.

2. Bring the ribs to room temperature and preheat your oven to 160°C/140°C fan/gas mark 3.

3. Once heated, cover a baking tray with tin foil, place the ribs on the foil bed, then cook in the oven for 55 minutes until the meat is tender*.

4. Whilst the ribs are cooking, make the tabbouleh by cooking the bulghur wheat according to packet instructions. Once cooked and slightly cooled, mix with the remaining ingredients and season to taste. After this, make the tzatziki by mixing all the ingredients and seasoning to taste.

5. Remove the ribs from the oven and grill over high heat on the BBQ for colour and taste. This should take 2-3 minutes.

6. Once finished to your liking, serve with the tabbouleh, tzatziki and pomegranate kernels.

7*. You can skip this step and cook the riblets completely on the BBQ, just make sure it is over indirect heat and be careful of oil and lamb fat dripping, which can increase flames.

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