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Gingered lamb riblets.

Inexpensive lamb spareribs become tender when slowly braised. 3 pounds lamb spareribs Salt and pepper 3 tablespoons salad oil 1 large onion, thinly sliced 1 large clove garlic, minced or pressed 1 cup fresh orange juice 1/4 cup dry sherry 1-1/2 tablespoons chopped candied ginger 1 tablespoon lemon juice

Cut ribs into 2 or 3 pieces; sprinkle with salt and pepper. In a 12- to 14-inch frying pan over medium heat, cook ribs in oil until well browned on all sides. Push ribs to one side of pan as browned. Add onion and garlic and cook, stirring, until onions are limp. Spread ribs evenly in pan; add orange juice, sherry, and ginger. Cover tightly and simmer gently, turning ribs occassionally, until meat is so tender it pulls easily from bones, about 2 hours.

Lift ribs from pan; keep warm. Tilt pan to accumulate juices on one side; skim off and discard fat. Stir gently to release browned bits in pan; if necessary, boil juices to reduce to 1/2 to 3/4 cup. Stir in lemon juice; pour over ribs. Makes 4 servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Farah, Gudren
Date:Apr 1, 1985
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