MLA Crunchy stuffed lamb riblets
- Prep time 30Min
- Cook time 10Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Ribs
- Serves 4
These crunchy lamb riblets are stuffed with your choice of delicious fillings, coated in a crisp, herby breadcrumb crust, and served with a zesty aioli dipping sauce for a perfect savoury bite.
Ingredients
Lamb:
- 16 Australian lamb riblets
- 3 tablespoons Spanish or Cajun seasoning
- ½ cup corn flour
- 3 eggs
- 1 cup panko crumbs
- ¼ cup parsley, finely chopped
- oil for frying
Stuffing (optional, choose one):
- Feta cheese
- Jalapeños
- Monterey jack cheese
- Mozzarella
- Salami
Aioli Dipping Sauce:
- Jalapeño aioli
- Sweet chili mayonnaise
Method
- If you choose to stuff lamb riblets, push a small piece of filling into the center of each riblet. Dust lamb with the Spanish seasoning and set aside.
- Whisk together the corn flour and eggs until well combined. Combine the panko crumbs and parsley on a flat plate. Dip each lamb riblet in the egg mixture and roll in the crumb mixture. Repeat until all riblets are coated. You may double crumb if necessary.
- Heat oil to 350°F and shallow or deep fry until golden. Drain on absorbent paper.
- Serve hot with aioli dipping sauce.
