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Braised Lamb Breast Riblets

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3 (31/2) pounds lamb breast ribs
1 tablespoon each margarine and vegetable oil
1 clove garlic, minced
1 teaspoon dried rosemary
2 cups water
1 teaspoon cornstarch
1 tablespoon water
1 to 2 teaspoon salt
2 teaspoons pepper


Separate ribs into 1 rib sections. Heat margarine and oil in Dutch oven. Brown ribs a few at a time, removing them as they are browned. Return ribs to pot. Add garlic, rosemary, and 2 cups water. Turn heat to medium or low to maintain a simmer. Cover and simmer for about 1 hour or until meat is tender. Remove ribs from pot. Boil liquid down to about 2 cup. Skim off fat. Mix cornstarch and 1 tbsp. water. Stir into drippings. Boil until thickened. Return ribs to pot. Toss until coated with glaze. Sprinkle with salt and pepper.

Makes 4 servings

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