Get ready to fall in love with the most tender, succulent lamb riblets you’ve ever made at home! This recipe harnesses the magic of the pressure cooker to deliver fall-off-the-bone results in under an hour. Infused with warm cloves, zesty lemon, and fresh coriander, each bite is a fragrant explosion of flavor. It’s the perfect impressive-yet-effortless meal for a weeknight dinner or a special occasion. Say goodbye to long cooking times and hello to your new favorite lamb dish!
Ingredients
• 4 slabs of lamb riblets, about 2 lbs / 900g
• 5 cups / 1.2 L beef broth
• 1 tbsp / 15 ml lemon juice
• 4 tbsp / 60g ghee
• 3 garlic cloves, crushed
• Spices
• ¼ cup / 15g fresh coriander, chopped
• 2 whole cloves
• 1 tsp / 5g salt
• 2 tsp / 6g chili powder
Instructions
1. Directions
2. Rinse the lamb riblets well and place them in your pressure cooker pot. Season generously with salt and chili powder.
3. Pour in the beef broth and lemon juice. Add the whole cloves and crushed garlic.
4. Secure the lid and set the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 40 minutes. Alternatively, slow cook on low for 6-8 hours.
5. Once the cooking time is complete, allow the pressure to release naturally for at least 10 minutes before performing a quick release.
6. Carefully open the lid. Remove and discard the whole cloves. Stir in the ghee until it melts into the sauce.
7. Garnish with fresh chopped coriander and serve immediately. This dish pairs beautifully with cauliflower puree or a fresh vegetable salad.
Nutritional Information
• Nutrition Per Serving
• Calories: 375 kcal
• Total Fat: 22.8g
• Net Carbs: 1.9g
• Protein: 38.1g
• Fiber: 0.1g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function on your pressure cooker to sear the lamb riblets in ghee on all sides before adding the broth.
• After pressure cooking, place the riblets on a baking sheet and broil in the oven for 3-5 minutes until the edges are crispy and caramelized.
• For a thicker sauce, remove the cooked riblets from the pot and use the ‘Sauté’ function to simmer and reduce the remaining liquid by half before stirring in the ghee.
FAQ
Q: Can I make these lamb riblets in a slow cooker
A: Yes, this recipe can easily be adapted for a slow cooker. Simply follow the same preparation steps and cook on the low setting for 6-8 hours until the riblets are tender and falling off the bone.
Q: How do I get crispy lamb riblets
A: For a delicious crispy and caramelized finish, the recipe suggests placing the pressure-cooked riblets on a baking sheet and broiling them in your oven for 3-5 minutes after cooking. Watch them closely to prevent burning.
Q: How can I make the sauce thicker
A: To create a thicker, richer sauce, remove the cooked riblets from the pot after cooking. Set your pressure cooker to the ‘Sauté’ function and let the remaining liquid simmer and reduce by about half before stirring in the ghee.
Q: Are these lamb riblets keto-friendly
A: Yes, with only 1.9g of net carbs per serving, this lamb riblets recipe is an excellent choice for a ketogenic or low-carb diet. Serve with a low-carb side like cauliflower puree to keep the meal keto-friendly.
