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.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 16:42:07 EST 1997