Lamb Riblets Eldorado
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A savory vintage dish featuring tender lamb breast simmered with red kidney beans, tomato soup, and aromatic peppers. Slow-cooked to perfection until the meat is fork-tender.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour 15 mins | None | 4 Servings |
🔪 Key Equipment
- Skillet
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 Pounds | Lamb Breast | Trimmed |
| To Taste | Salt | None |
| To Taste | Pepper | None |
| To Taste | Garlic Salt | None |
| 1 Small | Onion | Chopped |
| 1/4 Cup | Bell Pepper | Green, chopped |
| 1 Can | Red Kidney Beans | None |
| 1 Can | Tomato Soup | None |
| 1/2 Teaspoon | Chili Powder | None |
| Optional | Parsley | For garnish |
Instructions
Step 1: Brown the Lamb
- Brown 1 1/2 pounds Lamb Breast in a skillet for about 30 minutes, turning frequently to melt the fat and pouring off the excess fat as it accumulates.
- Sprinkle the lamb with salt, pepper, and garlic salt to taste.
Step 2: Combine and Simmer
- When the lamb is browned, pour off most of the remaining fat.
- Add 1 small Onion (chopped) to the skillet and brown it slightly.
- Stir in 1/4 cup Bell Pepper, 1 can Red Kidney Beans, 1 can Tomato Soup, and 1/2 teaspoon Chili Powder, mixing well.
- Place the lamb pieces over the surface of the bean and vegetable mixture.
- Cover the skillet and cook slowly until the meat is fork-tender, about 45 minutes (alternatively, bake in a 350°F oven for 1 hour).
- Garnish with Parsley before serving, if desired, until fragrant and piping hot.
💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Original Recipe Scan
