Grilled Lamb Riblets Recipe

Thinly slice the red onion into half-moons and place in a heatproof bowl or jar.

In a small saucepan combine apple cider vinegar, water, sugar, salt, and optional peppercorns. Bring to a simmer just until sugar and salt dissolve, about 2–3 minutes. Remove from heat.

Pour the hot brine over the sliced onions, pressing so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours) before serving. Onions will keep refrigerated up to 2 weeks.

Pat the Emigh Ranch lamb riblets dry with paper towels. Trim any excessive fat or loose membrane so riblets lay flat on the grill.

In a medium bowl whisk together harissa paste, olive oil, lime juice, lime zest, minced garlic, chopped cilantro, kosher salt, and black pepper until smooth to form a marinade.

Place riblets in a shallow dish or resealable bag and pour the marinade over them, turning to coat thoroughly. Massage the marinade into the meat. Marinate in the refrigerator for at least 1 hour and up to 6 hours. Remove from fridge 20–30 minutes before grilling to come closer to room temperature.

Prepare a grill for medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates or brush the riblets lightly with neutral oil to prevent sticking.

Place the riblets on the hot grill, bone side down first. Grill 4–6 minutes per side, turning once, until nicely charred and cooked to medium (internal temperature 135–140°F) or longer if you prefer well-done. Total cooking time will be about 10–14 minutes depending on riblet size. Use an instant-read thermometer to check doneness.

During the last 1–2 minutes on the grill, brush any reserved marinade (that was not in contact with raw meat) or an additional teaspoon of harissa thinned with a splash of oil onto the riblets for a glossy finish.

Remove riblets from grill and let rest on a cutting board for 5 minutes to redistribute juices.

Transfer rested riblets to a serving platter. Scatter pickled onions over and around the riblets.

Sprinkle coarsely chopped cilantro leaves and finish with a pinch of flaky sea salt. Serve with lime wedges alongside for squeezing over the lamb.

Serve warm as an appetizer or main — about 4 riblets per person as an appetizer or 6–8 per person as a main course, depending on appetite.