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Gingered lamb riblets. (recipe)
From:
Sunset
| Date:
April 1, 1985| Author:
| COPYRIGHT 1985 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group.Copyright information
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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 ...
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