Name: Lamb Riblets
Ingredients: 2 lb Lamb Riblets; 1/4 c Butter or Margarine; 1 1/2 ts Salt; 1/4 c Cinnamon; 1 c Brown Sugar; 1/2 ts Nutmeg; 1/2 c Orange Juice; 1 Lemon, Thinly Sliced; 1/2 c Pitted dried prunes, finely chopped; 1/4 c Dried apricots, finely chopped; 1 tb Each, salt and pepper

Criticism should be viewed as a tool for growth and change. Several temptations arise when we experience criticism. 1. We fear the loss of respect; 2. We look for reasons to challenge the data; 3. We search for flaws in the process; 4. We point out weakness in the other person; 5. We demand credit for our strengths; 6. We play the martyr, reeling under the unjust complaints of others. Yet, when we run away from the slightest hint of criticism, we forfeit the very means by which our Lord wants to make us more effective and godly.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Meats		Lamb, Meats	1	Servings

INGREDIENTS

2	lb	Lamb Riblets
1/4	c	Butter or Margarine
1 1/2	ts	Salt
1/4	c	Cinnamon
1	c	Brown Sugar
1/2	ts	Nutmeg
1/2	c	Orange Juice
1		Lemon, Thinly Sliced
1/2	c	Pitted dried prunes, finely chopped
1/4	c	Dried apricots, finely chopped
1	tb	Each, salt and pepper

INSTRUCTIONS

Melt butter in a sauce pan, add salt, cinnamon, sugar and nutmeg and stir
until smooth.  Add remaining ingredients, cover and cook over low heat 15
minutes, stirring occasionally.  Brush or marinate lamb ribs in sauce
before grilling.
Rub lamb riblets with salt and pepper and thread on barbecue spit or place
in crown on grill.  Cook, 5 to 6 inches above coals for about 45 minutes or
until well done.  Brush with sauce every 15 minutes. Serve riblets with
remaining sauce.

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