Lamb Riblets with Leeks and Olives

By Lonnie

Ingredients

• 3 lbs lamb ribs, cut into 1 or 2 inch rib sections
• flour for dredging
• 2 - 3 T olive oil
• 1 t coarse salt
• 1 bunch leeks, white part only cut in 1/4 inch
• rounds
• 1/2 large head garlic, peeled and minced
• 1 c crushed tomatoes
• 1 c beef broth
• 1/2 c small oil cured olives, pitted and coarsely
• chopped
• Fresh ground pepper to taste
• 1/2 c chopped basil leaves

Details

Servings 4

Preparation

Step 1

Dust the ribs with flour, shaking off excess.

In a large, heavy skillet, combine the oil and the salt. Heat until the salt sizzles. Add the ribs and brown on all sides. Remove to a plate and set aside.

Turn the heat down. Add the leeks to the fat remaining in the pan and cook for 3 minutes stirring frequently. Add the garlic and cook another minute.

Add the tomatoes, beef broth, olives and reserved ribs, along with any juices on the plate. Season with pepper and bring to a simmer. Cover and simmer for 45 minutes, turning the ribs occassionally.

When the ribs are tender, remove to a serving platter. If the sauce in the pan is too thin, boil it over again over high heat until it thickens slightly. This should take 1 -2 minutes. Adjust seasoning and stir in the basil leaves. Serve the ribs accompanied by some of the olive and leek stew on the side.