16 Australian lamb riblets
3 tablespoons Spanish or Cajun seasoning
½ cup corn flour
1 cup panko crumbs
¼ cup parsley, finely chopped
oil for frying
Stuffing (optional, choose one)
Monterey jack cheese
Aioli Dipping Sauce
Sweet chili mayonnaise
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.
riblets may be coated and frozen in an airtight container until required, up to