Lamb Riblets Eldorado

Author

Unknown

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Recipe

Measurements	Ingredients
One & $\frac{1}{2}$ Pounds	Lamb Breast
To Taste	Salt
To Taste	Pepper
To Taste	Garlic Salt
One Small	Onion, Chopped
$\frac{1}{4}$ Cup	Chopped Bell Pepper (Green suggested by context)
One Can	Red Kidney Beans
One Can	Tomato Soup
$\frac{1}{2}$ Teaspoon	Chili Powder
Optional for Garnish	Parsley

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Instructions

1. Brown one and a half pounds of lamb breast in a skillet for about 30 minutes. Turn it frequently to melt the fat, and keep pouring off the excess fat.
2. Sprinkle the lamb with salt, pepper, and garlic salt.
3. When the lamb is browned, pour off most of the remaining fat.
4. Add one small chopped onion to the skillet and brown it slightly.
5. Add $\frac{1}{4}$ cup of chopped bell pepper, one can of red kidney beans, one can of tomato soup, and $\frac{1}{2}$ teaspoon of chili powder.
6. Mix well.
7. Place the lamb pieces over the surface of the bean and vegetable mixture.
8. Cover the skillet and cook slowly until the meat is fork-tender, about 45 minutes.
9. Alternatively, after combining, you can bake the dish in a 350°F oven for one hour.
10. Garnish with parsley before serving, if desired.

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