There’s something truly magical about lamb riblets—they’re rich, flavorful, and an absolute treat. But the real magic? Making them fall-off-the-bone tender in under an hour. This recipe harnesses the power of the pressure cooker to infuse the lamb with a beautiful blend of zesty lemon, garlic, and savory herbs. A final sear in buttery shallots creates a gorgeous, crispy crust that gives way to succulent, juicy meat. It’s a restaurant-quality dish that’s deceptively simple to make at home, perfect for a special weeknight dinner or for impressing guests.
Ingredients
• 4 slabs of lamb riblets, about 2 lbs / 900g
• 4 tbsp / 60 ml olive oil
• 4 tbsp / 57g unsalted butter
• 3 garlic cloves, crushed
• ¼ cup / 35g shallots, finely chopped
• 1 cup / 240 ml beef broth
• 1 tbsp / 6g lemon zest
• 2 tsp / 6g capers, for serving
• ½ tsp / 3g sea salt
• 1 tsp / 1g dried oregano
• 1 tsp / 1g dried parsley
• 1 tsp fresh mint, finely chopped, for garnish
Instructions
1. Rinse the lamb riblets under cold water and pat them completely dry with paper towels. On a clean surface, rub the riblets all over with sea salt, dried oregano, and lemon zest. Place the seasoned riblets into the pressure cooker pot and pour in the beef broth.
2. Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 20 minutes.
3. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This helps keep the meat tender. Afterward, carefully move the valve to the ‘Venting’ position to release any remaining steam.
4. Carefully open the lid and transfer the cooked riblets to a bowl or plate. Set aside for a moment.
5. Select the ‘Sauté’ function on your pressure cooker. Once hot, add the butter and allow it to melt completely.
6. Add the chopped shallots and crushed garlic to the melted butter. Sauté for 3-4 minutes until they become soft and fragrant.
7. Gently place the cooked riblets back into the pot. Sear them for 4-5 minutes, turning occasionally, until both sides are beautifully browned and slightly crispy.
8. Remove the riblets from the pot and arrange them on a serving platter. Garnish with fresh mint and sprinkle with capers just before serving.
Nutritional Information
• Per Serving
• Calories: 665
• Total Fats: 42.5g
• Net Carbs: 2.8g
• Protein: 65.5g
• Fiber: 0.2g
Pro Tips
• For an extra-crispy crust, ensure the pressure-cooked riblets are patted very dry with paper towels before you place them back in the pot for searing.
• After searing the riblets, deglaze the pot with a splash of white wine or the remaining broth, scraping up any browned bits to create a quick, flavorful pan sauce to drizzle over the top.
• Don’t overcrowd the pot when searing. If necessary, brown the riblets in two batches to ensure each piece gets a perfect, golden-brown crust.
• For a brighter flavor, squeeze the juice of half a lemon over the finished riblets just before garnishing with mint and capers.
FAQ
Q: Can I make this recipe without a pressure cooker
A: This recipe is specifically designed for a pressure cooker to achieve fall-off-the-bone tenderness quickly. While you could adapt it for an oven or slow cooker, the cooking time would need to be significantly longer to get the same tender result.
Q: What can I substitute for beef broth
A: If you don’t have beef broth, you can easily substitute it with chicken broth or vegetable broth. Water can also be used in a pinch, though the broth adds a richer depth of flavor.
Q: Why is the 10-minute natural pressure release important
A: Allowing the pressure to release naturally for 10 minutes is a crucial step for tenderness. It lets the meat fibers relax and reabsorb moisture, ensuring the lamb is succulent and juicy rather than tough.
Q: How do I get an extra crispy crust on the lamb riblets
A: The key to a great crust is removing moisture. After pressure cooking, pat the riblets completely dry with paper towels before searing them. Also, make sure the pot is hot and avoid overcrowding it; sear in batches if needed.
