Recipe for Lamb Riblets
Lamb riblets refer to the ribs of sheep, that is, the meat connected to the ribs, covered with layers of film, combining fat and thin, and soft in texture. Lamb riblets are not greasy or smelly, crispy on the outside and tender on the inside, the meat is delicious and has a unique flavor.
- 3 pieces of single-bone French shoulder lamb riblets
- crushed black pepper
- yellow pepper
- cooking oil
Soak the lamb riblets in clean water for bleeding, change the water several times, try to soak as clean as possible, and finally absorb excess water with kitchen paper.
Put the lamb riblets into a small pot, put onions, and salt, and grind some black pepper into it, mix well, and marinate for about 20 minutes.
Heat the frying pan, put cooking oil in it, put the marinated mutton into it, and fry on medium-low heat.
Fry one side well, then turn over and fry the other side, and fry on both sides. The lamb chops are very tender, and the time does not need to be too long.
Take out the lamb riblets, there will still be some soup in the pan, put the prepared vegetables into the pan. The onion, red pepper, and yellow pepper are raw, just cut into small pieces, broccoli and asparagus Cut into small pieces and blanch them in a boiling water pot before putting them in a frying pan. You can add some salt to taste, or you don’t need to add it if you like it light.
Use medium-low heat, stir-fry evenly and it will be out of the pot. The ingredients can be eaten directly, so there is no need to stir-fry for too long. The shorter the time, the color and taste of the vegetables can be maintained.
Put a piece of lamb riblets on a plate, and put some vegetables on it. A fried French lamb riblet with seasonal vegetables is ready. The meat and vegetables are nutritious. The method is simple and delicious. The fried lamb chops are tender and tender, suitable for adults and children They are all edible, and you can eat meat without cutting a bone.
Vegetables can also be replaced with other varieties you like, such as snow peas, corn, carrots, okra, etc. It is recommended to match the colors better so that it looks more appetizing and more nutritious.