Alive and Cooking

Lamb Riblet Hotpot

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(Serves 2)

300g lamb riblets
5 potatoes, peeled and turned
1 shallot, sliced
1 stick of celery, cut into 3cm batons
4 Dutch carrots, halved
300ml beef stock
3-4 sprigs of rosemary
¼ tsp cinnamon
½ tsp dried oregano
½ tsp white pepper
Splash of extra virgin olive oil


In a large mixing bowl, toss the riblets together with the oil, pepper, oregano and cinnamon.
Line a baking tray with the celery, carrots, rosemary, shallot and potatoes.

Pour over the stock and tumble in the riblets.
Roast in a preheated oven at 250°C for 40-45 minutes.

Lamb Riblet Hotpot