Lamb Riblets Creole| Strauss Brands

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	Lamb Riblets Creole
	# Servings: 8
	Recipe and image provided by the American Lamb Board

3 lbs lamb riblets, trimmed

1 large tomato, chopped

1 medium onion, sliced

1/4 c chopped green bell pepper

1/4 c chopped celery

1 can (15 ounces) tomato sauce

1/2 c water

1 clove garlic, finely chopped

1 Tbs brown sugar, packed

1 Tbs Worcestershire sauce

1 Tsp dried marjoram leaves, crushed

1 Tsp salt

1/2 Tsp red pepper sauce

1/2 Tsp pepper

1 Tsp dried basil leaves, crushed

1 Tsp dried thyme leaves, crushed

1 Tsp crushed bay leaf

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.