Ingredients
- 3 pounds lamb riblets trimmed
- 1 large tomato chopped
- 1 medium onion sliced
- 1/4 cup green bell pepper chopped
- 1/4 cup celery chopped
- 15 ounces tomato sauce
- 1/2 cup water
- 1 clove garlic finely chopped
- 1 tablespoon brown sugar packed
- 1 tablespoon Worchestershire 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 bay leaf crushed
Directions
Preheat oven to 325 degrees. Place riblets in a 13 x 9-inch baking dish and bake for 30 minutes. In a bowl stir together all other ingredients and set aside. Remove riblets from oven; drain off drippings. Pour sauce over riblets and return dish to oven. Continue baking for 30 minutes.
Courtesy of American Lamb Board
* American lamb was used in this recipe.
Photo by Galen Ludwick Harris