lamb riblets creole*

3 pounds lamb riblets, trimmed
1 large tomato, chopped
1 medium onion, sliced
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
15 ounces tomato sauce
1/2 cup water
1 clove garlic, finely chopped
1 tablespoon brown sugar, packed
1 tablespoon Worcestershire sauce
1 teaspoon dried marjoram leaves, crushed
1 teaspoon salt
1/2 teaspoon red pepper sauce
1/2 teaspoon pepper
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
1 teaspoon bay leaf, crushed

Preheat oven to 325 degrees. Place riblets in 13 x 9-inch baking dish and bake for 30 minutes. In a bowl stir together all other ingredients and set aside. Remove riblets from oven; drain off drippings. Pour sauce over riblets and return dish to oven. Continue baking for 30 minutes. Serves 4 to 6.

Courtesy of American Lamb Board

* American lamb was used in this recipe.