Lamb Riblet Stew
|Lamb riblets/Breast of lamb||4 Pound, cut into serving-size pieces|
|Medium onions||1⁄2 Pound, quartered|
|Worcestershire sauce||1 Teaspoon|
|Rosemary||1⁄2 Teaspoon, crumbled|
|Potatoes||6 Medium, pared and cut into 1-inch pieces|
|Sweet potato||1 Large, pared and cut into 1-inch pieces|
|Leek||1 , washed and sliced 1/4 -inch thick|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
1. Heat a kettle or Dutch oven over medium heat. Brown lamb, a few pieces at a time, removing pieces as they brown. (No need to add extra fat for browning.) Saute onions in drippings in kettle 10 minutes, or until nicely browned. Remove; reserve.
2. Return meat to kettle; add water, salt, Worcestershire sauce, rosemary and pepper. Heat to boiling; lower heat; cover; simmer for 30 minutes. Add potatoes, sweet potato and sauteed onions, pushing them down under liquid. Simmer for 40 minutes longer, or until meat and potatoes are tender. Meanwhile saute leek in butter or margarine in a small skillet, for 10 minutes, or just until tender. (Do not brown.)
3. Lift out meat and vegetables and arrange on a shallow, heated, serving dish along with leek; cover and keep warm.
4. Let fat rise to top of broth and skim off; heat broth to boiling.
5. Blend flour and water in a small cup; stir into boiling broth. Cook, stirring constantly, until gravy thickens and bubbles 3 minutes. Pour over lamb on platter. Sprinkle with chopped parsley, if you wish