1 lb. can cling peach slices
3 1/2 lb. lamb riblets
1 1/2 tsp. salt
1 tsp. curry powder
1/8 garlic powder
1 T. Worcestershire sauce
1 T. wine vinegar
1 T. mustard
Hot cooked wild rice
Drain peaches, reserve syrup. Bake lamb in 400* oven fro 30 minutes. Pour off fat. Sprinkle lamb with salt. Combine syrup, curry powder, Worcestershire sauce, vinegar, and mustard; pour over lamb. Continue baking, basting frequently with sauce, for 45 to 50 minutes longer. Add peaches; bake 10 minutes longer. Serve over rice.
Yield: 4 servings.
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