Lamb Riblet & Onion Soup
(from Sheep Industry News)
1 to 1-1/2
pounds of American Lamb Riblets
2 Tablespoons of oil
1 box (2 ozs) dry onion soup mix
6 cups water
¼ teaspoon cumin
¼ teaspoon coriander
1 can (15 ozs) garbanzo beans (chick peas) drained
3 medium carrots
¼ cup chopped parsley
riblets in flour.
In 5-quart pan, brown riblets in oil and drain.
Add both packets of dry onion soon mix, 6 cups of water and spices.
Simmer (covered) 1 to 1½
Add beans, carrots and parsley.
Continue to simmer 15 to 30 minutes or until carrots and lamb are
Remove meat from bones before serving (if desired).
This soup freezes well!
RETURN TO SHEEP HOLLOW RECIPES
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