Braised Lamb Breast Riblets
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3 (31/2) pounds lamb breast ribs
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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