Meaty Lamb Bones

(from chef Pete Milutinovich at Frank's in Vernon, CA, a café frequented by meat purveyors. Printed in the Los Angeles Times California Cookbook)

Ingredients Directions

3½ to 4 pounds lamb breast or meaty riblets
2 cloves garlic, minced
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons lemon juice
2 medium onion, sliced
1 (14½ ounce) can beef broth

Trim any excess fat from meat. Place breast in large open roasting pan, bone side down. Sprinkle with garlic, salt, pepper, and lemon juice. Bake at 450° for 40 minutes. The initial high temperature is the secret to this recipe.
Add onion and cook until ribs are browned, about 30 minutes.
Reduce heat to 300° and add broth in bottom of pan. Cook, uncovered about 1 hour to 1 hour 15 minutes.
Cover tightly and steam about 1 hour longer. Add more broth if needed.
Makes about 6 servings.

Ingredients	Directions
3½ to 4 pounds lamb breast or meaty riblets 2 cloves garlic, minced 1 teaspoon salt ¼ teaspoon black pepper 2 tablespoons lemon juice 2 medium onion, sliced 1 (14½ ounce) can beef broth	Trim any excess fat from meat. Place breast in large open roasting pan, bone side down. Sprinkle with garlic, salt, pepper, and lemon juice. Bake at 450° for 40 minutes. The initial high temperature is the secret to this recipe. Add onion and cook until ribs are browned, about 30 minutes. Reduce heat to 300° and add broth in bottom of pan. Cook, uncovered about 1 hour to 1 hour 15 minutes. Cover tightly and steam about 1 hour longer. Add more broth if needed. Makes about 6 servings.

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Last modified: Sat Nov 8 16:42:07 EST 1997