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What makes this recipe unique is the sweet blueberry glaze that balances the flavors. It’s the glaze that takes this dish from being only for lamb lovers to something that appeals to everyone.
12 cloves garlic, such as Dr. Dipz Peeled Garlic
4 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons kosher salt
2 tablespoons dried basil
1 tablespoon Gefen Parsley Flakes
1 tablespoon black pepper
3 (1.5-pound) lamb riblets
1 cup Gefen Lemon Juice
3 cups chicken soup, such as Manischewitz
1 and 1/2 cups blueberry pie filling
bread crumbs
chopped pistachio
Preheat oven to 350 degrees Fahrenheit.
In a deep 9×13-inch baking pan, mix together the garlic cloves, garlic powder, onion powder, salt, basil, parsley, and pepper.
Add the lamb and lemon juice, then fill the pan with water.
Cover with parchment paper and aluminum foil. Bake for five hours (when it’s done, leave the oven on at 350 degrees Fahrenheit for finishing).
Let cool and slice.
In a saucepan, combine the chicken soup and blueberry pie filling. Bring to a boil and cook until thickened and reduced to about half of the original amount (about 25 minutes).
Reserve about 1/4 of the glaze for step 4.
Brush the remaining 3/4 of the glaze over the lamb slices and roast for five minutes.
Glaze again with the reserved glaze. Garnish with parsley, bread crumbs, or pistachios.
Photography by Chay Berger
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