Marty: Here are a couple recipes I found that look rather interesting. I have
not made these myself. See what you think....

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Easy Lamb Creole Gumbo


Serving Size : 8

2 tb Vegetable oil
Flour
2 lb Lamb riblets
2 cn Stewed tomatoes(16oz)
4 c Chicken broth
1 c White wine
1/2 c Chopped parsley
1/2 Lemon,sliced/seeded
2 ts Salt
1 ts Thyme
1 Bay leaf
1 ts Instant minced garlic
1 pk Frozen sliced okra(10oz)
1 cn Black-eyed peas(15oz)

Heat oil in large Dutch oven; dust riblets with flour and brown on all
sides in hot oil.

Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and
seasonings.

Cover and simmer 1 1/2 hours.

Add okra and peas; cook, covered, 10 to 15 minutes.

NOTE: Meat may be removed from bones before servings. This gumbo freezes well.
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Sweet and Sour Lamb

2 lbs lamb stew meat, riblets or shanks (or combination)
4 cups boiling water
1 teaspoon salt
1 tablespoon peanut oil
1/4 cup diced onion
1 cup thinly sliced carrots
1 cup pineapple tidbits (reserve juice)
1 green pepper, cut into 1 inch squares
6 small sweet pickles, sliced

SAUCE:
1 clove garlic mashed with 1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons brown sugar
2 tablespoons soy sauce
1/4 cup vinegar
1/2 cup water
1 cup pineapple juice
1 beef bouillion cube dissolved in 1/4 cup boiling water

Cook meat in salted boiling water in covered kettle for one hour or until
tender. Drain. Cut the lamb into bite-sized pieces and remove bones.
Brown the lamb slowly in the oil. Mix together all of the suace
ingredients. Add to the browned lamb, and cook, stirring constantly, until
sauce is transparent. Add vegetables and pineapple. Simmer mixture,
covered, until vegetables are tender but still a little crisp.

Serve with steamed rice or Chinese noodles. Serves 4.