This hearty Creole-style gumbo transforms tender lamb riblets into a deeply flavorful stew, enriched with stewed tomatoes, dry white wine, and a blend of classic seasonings like thyme, bay leaf, and garlic. The slow simmering process allows the meat to become fork-tender while absorbing the savory broth. Okra and black-eyed peas are added at the end to provide texture and earthiness, balancing the richness of the lamb. Perfect for cold evenings or gathering with family, this dish offers authentic Southern comfort with a unique protein twist. It freezes beautifully, making it an excellent candidate for meal prep or entertaining.
Easy Lamb Creole Gumbo From Tony Burke
Description
This hearty Creole-style gumbo transforms tender lamb riblets into a deeply flavorful stew, enriched with stewed tomatoes, dry white wine, and a blend of classic seasonings like thyme, bay leaf, and garlic. The slow simmering process allows the meat to become fork-tender while absorbing the savory broth. Okra and black-eyed peas are added at the end to provide texture and earthiness, balancing the richness of the lamb. Perfect for cold evenings or gathering with family, this dish offers authentic Southern comfort with a unique protein twist. It freezes beautifully, making it an excellent candidate for meal prep or entertaining.Ingredients
Directions
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In a large bowl, toss the lamb riblets with flour until evenly coated.
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Heat the vegetable oil in a large Dutch oven over medium-high heat.
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Brown the floured lamb riblets on all sides until golden brown, working in batches if necessary to avoid crowding the pan.
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Carefully drain most of the excess fat from the pan, leaving about a tablespoon for flavor.
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Add the stewed tomatoes, chicken broth, white wine, chopped parsley, lemon slices, salt, thyme, bay leaf, and instant minced garlic to the Dutch oven.
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Stir to combine, bring the liquid to a boil, then reduce heat to low.
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Cover the pot and simmer gently for 1.5 hours, stirring occasionally, until the lamb is tender.
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Add the frozen sliced okra and drained black-eyed peas to the pot.
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Cover and continue simmering for 10 to 15 minutes until the okra is tender and the peas are heated through.
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Remove the bay leaf and lemon slices before serving.
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Serve hot, optionally removing the meat from the bones for easier eating.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 66.3kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
