Fruited Lamb Riblets Recipe
Ingredients
| 4 pounds lamb riblets | ||
| Cinnamon | 1 Teaspoon | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Nutmeg | 1/2 Teaspoon | |
| Grapefruit juice | 1 Cup (16 tbs) | |
| 1 12-ounce package pitted prunes, chopped | ||
| Dried apricots | 1/2 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
About 1 1/4" hours before serving: Preheat oven to 350°F.
Trim excess fat from lamb.
Place lamb on rack in shallow roasting pan.
Sprinkle with salt and pepper.
Bake for 30 minutes.
Meanwhile, in medium saucepan, combine 1 1/2 teaspoons salt, cinnamon, brown sugar, nutmeg, grapefruit juice, prunes and apricots.
Cover and cook over medium heat 15 minutes or until prunes and apricots are tender; stir occasionally.
Spoon some of sauce over lamb and bake lamb 30 to 40 minutes more or until tender, basting occasionally with more sauce.
Trim excess fat from lamb.
Place lamb on rack in shallow roasting pan.
Sprinkle with salt and pepper.
Bake for 30 minutes.
Meanwhile, in medium saucepan, combine 1 1/2 teaspoons salt, cinnamon, brown sugar, nutmeg, grapefruit juice, prunes and apricots.
Cover and cook over medium heat 15 minutes or until prunes and apricots are tender; stir occasionally.
Spoon some of sauce over lamb and bake lamb 30 to 40 minutes more or until tender, basting occasionally with more sauce.
Chef
