These little lamb riblets were marinated in a delicious South African Cabernet Sauvignon which a friend gave to me for my birthday a few days ago.
I char grilled some asparagus and broccoli which were coated in olive oil and salt and pepper. Once on the plate I poured a little traditional vinaigrette over them. The whole meal was absolutely delicious.
Red Wine & Sage Lamb Riblets MarinadeIngredients
1/4 teaspoon sage
1/4 teaspoon garlic
1/4 teaspoon onion
1/4 cup red wine
1 tablespoon lemon juice
salt and pepper
Combine all dry ingredients in a bowl then rub all over riblets.
Place in a deep dish then pour wine and lemon juice over them and toss to coat. Place in fridge over night so the lamb can absorb all the flavours.
Place on a baking tray and cook in oven for 1 hour at 180C turning half way through.