Low-Cost Riblet Cassoulet Provides Great Taste of Lamb

“We love lamb but find the most popular cuts pricey at $5 a pound,” William H. Hunter writes. “Riblets have great flavor and are low in cost, but I could find no recipes for using them. So I have improvised a quick, simple dish that turned out very well and can be used with other inexpensive meats.”

LAMB RIBLET CASSOULET, HUNTER STYLE

2 pounds lamb riblets, cut in half

1 large onion, sliced

2 carrots, peeled and thinly sliced

2 stalks celery, sliced

1 (14 1/2-ounce) can ready-cut tomatoes, drained

1 clove garlic, crushed

Dash seasoned salt

2 dashes Worcestershire sauce

1 (15-ounce) can Great Northern beans

Trim off excess fat from riblets. Brown riblets thoroughly in non-stick skillet. Remove riblets to warm casserole.

Pour off all but 2 tablespoons drippings. Saute onion, carrots and celery in drippings until tender. Mix in tomatoes, garlic, seasoned salt and Worcestershire. Add vegetable mixture to riblets in casserole. Adjust seasonings if needed. Cover and bake at 350 degrees 20 minutes.

Add beans, mixing well. Reduce heat to 300 degrees. Cover and continue baking 15 minutes, or until ribs are done as desired. Makes about 6 servings.

Note: Serve with crusty French garlic bread, if desired.

--WILLIAM HUNTER

Palm Dessert