4 breasts of lamb sliced into separate ribs
Juice of 3 lemons
Grated rind & juice of 2 oranges
2 tbsp. rose water (can get from pharmacist)
1 tsp. powdered cloves
1 tsp. powdered ginger
2 tsp. salt
1/2 tsp. cayenne pepper
1/2 c. chopped parsley
1/2 tsp. pepper
1 c. beef broth
1 tsp. cornstarch
1/2 c. golden seedless raisins (optional)

Place ribs in an oblong dish deep enough for ribs to marinade. Pour next 5 ingredients well mixed over ribs. Marinate 1 hour turning a few times. Draw and dry ribs. Mix salt, pepper and parsley. Sprinkle over dried ribs in floured pan. Place in cold oven set at 350 degrees. Bake for 1 hour.

Remove to heated platter. Pour broth into roasting pan and scrape with spoon over low heat. Add cornstarch mixed with a little cold water and simmer for a few minutes. Sprinkle ribs with raisins. Put drippings into gravy boat. Serve with okra and baked bananas. Serves 4.