Paleo Recipes – Cavegirl Cuisine

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Pistachio-Mint Pesto Lamb Riblets

Pistachio-Mint Pesto Lamb Riblets

Lamb riblets?! Of course there is such a thing…I’ve just never seen them ~ until a few days ago. They had to go immediately into my shopping cart! Just as with any ribs, low-and-slow cooking is the way to go; however, it just doesn’t take as long because they are so small.

Some other Cavegirl Cuisine recipes that you may enjoy:
Tender Oven Ribs
Jalapeno-Pesto Minty Rack of Lamb
Cherry BBQ Short Ribs

Pistachio-Mint Pesto Lamb Riblets

Ingredients

  • • Pistachio-Mint Pesto:
  • • 1 cup mint leaves
  • • 1 cup parsley leaves
  • • 1/4 medium onion, roughly chopped
  • • 1/3 cup shelled pistachios
  • • 5 tablespoons (or more) avocado oil, or preferred oil
  • • 1 teaspoon lemon zest
  • • 1 teaspoon sea salt
  • • Lamb Riblets:
  • • about 1.5-2 pounds lamb riblets
  • • 1 orange, quartered
  • • 1/2 onion, roughly chopped
  • • 3-5 garlic cloves, smashed

Directions

  1. In a small food processor, blend pesto ingredients. If it is too thick, add more oil.
  2. In a baking dish, rub pesto over the riblets. Refrigerate covered for about an hour.
  3. Preheat oven to 250 degrees F.
  4. Squeeze the juice of the orange quarters around the riblets and place the rinds in the dish. Add the chopped onion and smashed cloves of garlic. Using a piece of aluminum foil, create a tent over the dish.
  5. Bake for two hours. Remove ribs from the baking dish and garnish with optional chopped mint.
  6. Enjoy!

Ingredients

  • Pistachio-Mint Pesto:
  • 1 cup mint leaves
  • 1 cup parsley leaves
  • 1/4 medium onion, roughly chopped
  • 1/3 cup shelled pistachios
  • 5 tablespoons (or more) avocado oil, or preferred oil
  • 1 teaspoon lemon zest
  • 1 teaspoon sea salt
  • Lamb Riblets:
  • about 1.5-2 pounds lamb riblets
  • 1 orange, quartered
  • 1/2 onion, roughly chopped
  • 3-5 garlic cloves, smashed

Directions

  1. In a small food processor, blend pesto ingredients. If it is too thick, add more oil.
  2. In a baking dish, rub pesto over the riblets. Refrigerate covered for about an hour.
  3. Preheat oven to 250 degrees F.
  4. Squeeze the juice of the orange quarters around the riblets and place the rinds in the dish. Add the chopped onion and smashed cloves of garlic. Using a piece of aluminum foil, create a tent over the dish.
  5. Bake for two hours. Remove ribs from the baking dish and garnish with optional chopped mint.
  6. Enjoy!
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