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Lamb Ribs with Avocado Mash and Sauteed Veggies

If you feel like eating out tonight, there's no way we can stop you. But, if you don't want to leave the comfort of your home, we have a restaurant-type dish ready for you. We give you these braised lamb ribs with avocado mash and sauteed veggies. You get a complex dish, with multiple veggies as a side, that fit together very well in this great dish.
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If you feel like eating out tonight, there's no way we can stop you. But, if you don't want to leave the comfort of your home, we have a restaurant-type dish ready for you. We give you these braised lamb ribs with avocado mash and sauteed veggies. You get a complex dish, with multiple veggies as a side, that fit together very well in this great dish.

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Ingredients

vegetable oil for frying
8 ounces of lamb ribs
salt
pepper
½ teaspoon tarragon
½ teaspoon oregano
2 teaspoons of butter
3 cherry tomatoes, halved
2 asparagus sprigs
2 mushrooms
2 broccoli florets
2 tablespoons of pine nut
1 ounce baby spinach
1 avocado
1 teaspoon olive oil
½ lime

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet over medium-high heat.

2
Done

Add the lamb ribs and season them with salt, pepper, tarragon, and oregano.

3
Done

Cook the ribs for 2 minutes on one side, add 1 teaspoon of butter and melt it.

4
Done

Cook the ribs for 2 more minutes, glazing them with the melted butter.

5
Done

Heat a skillet over medium heat, add the remaining butter and melt it. Add the mushrooms, cherry tomatoes, asparagus, broccoli, pine nuts, and spinach. Season with salt, pepper, and sautee them for 2 minutes.

6
Done

Add the avocado in a blender. Drizzle 1 teaspoon of olive oil and season with salt and pepper. Squeeze the juice out of the lime and blend until smooth and creamy.

7
Done

Serve the lamb with the avocado mash and sauteed veggies!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

799 kcal
Calories
45 g
Protein
83 g
Fat
29 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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