On the Market Report this week, Laura Avery talked to Josiah Citrin, the Executive Chef at Melisse and the owner of Lemon Moon. He was buying a whole lamb from Jimenez Farms, whose stall is located near the parking garage on 2nd Street (during the Wednesday Santa Monica Farmers Market). Josiah and his team have the tools and the skills to break down a whole lamb. Home cooks, you’re luck. Jimenez Farms sells all kinds of cuts of lamb and goat. The meat comes frozen, but don’t worry, says Chef Citrin, it’s fresh. He roasts the lamb with herbs and chiles or slow braises a shoulder. Here is a recipe from Marcie Jimenez for saucy lamb riblets (after the jump).
Saucy Lamb or Goat Riblets
3-4 lbs Lamb or Goat Riblets (cut into 2-3 rub pieces)
1/2 cup finely chopped red onion
1 Tablespoon cooking oil
3/4 cup tomato sauce
3 Tablespoons Worcestershire sauce
2 Tablespoons brown sugar
2 Tablespoons vinegar
3/4 tsp salt
Dash hot sauce
Cook riblets, covered, in boiling salted water for 30-40 min, drain. Meanwhile cook onion in oil ’til tender. Add remaining ingredients and 1/4 cup of water, heat thru. Grill riblets over medium hot coals for 8-10 minutes. Brush riblets with sauce mixture, turn and continue, grilling for 10 more minutes (’til riblets are hot and glazed). Brush with sauce again before serving. Serves 4 main dishes or 10-12 appetizer servings.
More recipes from Jimenez Farms here.