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Lamb Riblet and Fruit Skillet

1 1/2 lb Lamb riblets
2 tb Brown sugar
1 c Fresh orange juice
1 tb Cornstarch
Hot cooked rice
2 c Drained pineapple
1 Pared & sliced lemon
1 Pared & sliced orange
Parsley (for garnish)


Brown lamb over low heat; cover & cook over low heat 30 minutes. Drain off drippings; remove riblets. Combine brown sugar, orange juice & cornstarch in skillet; blend. Cook over low heat, stirring constantly, until thickened. Add pineapple, lemon, orange & lamb; cover & simmer 10 minutes. Garnish with parsley; serve with rice.




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