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

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all
sides in hot oil.
2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and
seasonings.
3. Cover and simmer 1 1/2 hours.
4. Add okra and peas; cook, covered, 10 to 15 minutes.
NOTE: Meat may be removed from bones before servings. This gumbo freezes
well.