Lamb Paella

2 pounds American Lamb riblets, well trimmed
1/4 cup Italian salad dressing
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon salt
2 cups rice
4 cups chicken broth
8 medium shrimp, shelled and deveined
8 medium clams, washed
1/2 cup frozen peas, defrosted
1/2 cup slivered almonds, toasted
1 lemon, sliced into wedges
Servings: 8
1. Place lamb riblets in large pan and add salad dressing. Cover, refrigerate and marinate for 30 minutes. Drain ribs; place on rack in roasting pan. Roast in 325ºF oven for 30 minutes.

2. In large pan or skillet, heat oil over medium-high heat. Cook onion and garlic for 3 to 4 minutes. Stir in red and green pepper, curry, turmeric, salt, rice and chicken broth; bring to a boil.

3. Transfer to 9 x 13-inch baking pan. Top with cooked riblets and bake at 400ºF for 15 minutes. Add shrimp and clams; bake additional 15 to 20 minutes.

4. Top with peas and almonds. Garnish with lemon wedges.