| 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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