Recipe -- Lamb Paella

1. Drain ribs; place on grid of broiler pan.
2. Roast in 325 degree F oven for 30 minutes.
3. Meanwhile, in 15-inch paella pan or 10-inch skillet, heat oil and saut? onion and garlic for 3 to 4 minutes.
4. Stir in red and green pepper, curry, tumeric, salt, rice and chicken broth; bring to a boil. (If skillet is used, transfer to 13x9x2-inch baking pan.)
5. Top with cooked riblets and bake in 400 degree F oven for 15 minutes.
6. Add shrimp and clams; bake an additional 15 to 20 minutes.
7. Top with peas and almonds.
8. Garnish with lemon wedges.

Low Calorie Stuffed Potatoes
(Four Servings)

4 baked potatoes
1 cup chopped broccoli
2/3 cup chopped carrot
? cup finely chopped onion
? cup chopped mushrooms
1 teaspoon butter
1 cup cooked American lamb, cut in ?-inch cubes
? cup cottage cheese
? cup plain yogurt
2 Tablespoons chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
2 ounces shredded cheddar cheese

1. In preheated 400 degree F oven bake potatoes approximately 40-50 minutes, depending on size.
2. In large pot of boiling water add broccoli and carrots, cooking until tender.
3. In large pan over medium heat, melt butter. Add onion and mushrooms. Saut? approximately 1 minute.
4. In large bowl combine cooked lamb, saut?ed vegetables, broccoli and carrots. Mix well.
5. When potatoes are done and cooled slightly, make lengthwise slit in each one; scoop out pulp and place in medium bowl.
6. Add cottage cheese, yogurt, broth and seasonings to potato mixture, beating until smooth.
7. Combine potato mixture with lamb mixture.
8. Stuff each potato, top with cheese and bake for 15 minutes or until hot.