2 tb Vegetable oil

      2 lb Lamb riblets

      4 c  Chicken broth

    1/2 c  Chopped parsley

      2 ts Salt

      1 ea Bay leaf

      1 pk Frozen sliced okra(10oz)

      1 x  Flour

      2 cn Stewed tomatoes(16oz)

      1 c  White wine

    1/2 ea 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.