Barbequed Lamb Riblets

I just bought a lamb this past week and have a freezer full of my favorite meat. This is a cut you might not find in the store, but there are several local sheep ranchers that might have it. There is at least one grocer in town that carries U.S. lamb. I am an advocate of supporting our U.S. farmer. I hope you enjoy this recipe. It is one of my favorites, though it is a fatty one, but you can drain most of the fat away.

Ingredients

3 to 4 lbs. lamb riblets

1 lemon, sliced

¾ cup catsup

¾ cup water

½ cup chopped onion

2 cloves garlic, minced

3 T Worcestershire sauce

1 T vinegar

¼ tsp salt

Dash cayenne pepper

2 large potatoes, cut in small chunks

8-10 small carrots or 4 large carrots cut in chunks

Instructions

Brown riblets (cut in serving pieces) slowly in a skillet. Spoon off drippings.

Top with lemon slices. Combine remaining ingredients except for potatoes and carrots and pour over the meat. Cover and simmer one hour. Add veggies and cook ½ hour or until veggies are cooked. Remove excessive fat. Serve with the remaining sauce