Lamb Rib Recipes

Lamb Riblets Creole

Lamb Riblets Creole

Recipe and image provided
by the American Lamb Board

Lamb Riblets Creole
# Servings: 8

Ingredients

3 pounds lamb riblets, trimmed
1 large tomato, chopped
1 medium onion, sliced
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1 can (15 ounces) tomato sauce
1/2 cup water
1 clove garlic, finely chopped
1 tablespoon brown sugar, packed
1 tablespoon Worcestershire sauce
1 teaspoon dried marjoram leaves, crushed
1 teaspoon salt
1/2 teaspoon red pepper sauce
1/2 teaspoon pepper
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
1 teaspoon crushed bay leaf

Method:

Preheat oven to 325ºF. Place riblets in 13 x 9-inch baking dish and bake for 30 minutes.

In bowl, combine tomato, onion, bell pepper, celery, tomato sauce, water, garlic, brown sugar, Worcestershire sauce, marjoram, salt, red pepper sauce, pepper, basil, thyme and bay leaf. Stir together and set aside.

Remove riblets from oven; pour off drippings. Pour sauce over riblets and return casserole to oven.

Continue baking at 325ºF for 30 minutes.
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