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Healthy Recipes using Cured Lamb Short Ribs

Mediterranean Cured Lamb Short Ribs with Quinoa Tabbouleh

These succulent cured lamb short ribs are paired with a refreshing quinoa tabbouleh, making for a vibrant and nutritious meal.

Ingredients
  • 2 lbs cured lamb short ribs
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup diced cucumber
  • 1 cup diced tomatoes
  • 1/2 cup chopped parsley
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 300°F (150°C). Season the lamb short ribs with salt and pepper, then place them in a roasting pan.
  2. Cover the pan with foil and roast for 2.5 to 3 hours until tender.
  3. While the ribs are cooking, prepare the quinoa tabbouleh by cooking quinoa in water until fluffy, then mixing it with cucumber, tomatoes, parsley, lemon juice, olive oil, salt, and pepper.

Spicy Cured Lamb Short Ribs with Sweet Potato Mash

These spicy cured lamb short ribs are balanced with a creamy sweet potato mash, creating a hearty yet healthy dish.

Ingredients
  • 2 lbs cured lamb short ribs
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh chives for garnish
Instructions
  1. Rub the cured lamb short ribs with smoked paprika, cayenne pepper, salt, and pepper, then sear in a hot pan until browned.
  2. Transfer the ribs to a slow cooker and cook on low for 6 hours.
  3. Boil sweet potatoes until tender, then mash with olive oil, salt, and pepper. Serve the ribs over the mash and garnish with fresh chives.

Cured Lamb Short Ribs with Cauliflower Rice

Enjoy tender cured lamb short ribs served over a bed of flavorful cauliflower rice, making this dish low-carb and nutritious.

Ingredients
  • 2 lbs cured lamb short ribs
  • 1 head cauliflower, grated into rice-sized pieces
  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh cilantro for garnish
Instructions
  1. Slow-cook the cured lamb short ribs in a slow cooker for 6-8 hours until tender.
  2. In a skillet, heat coconut oil and sauté onion and garlic until fragrant, then add grated cauliflower and cook until tender. Season with salt and pepper.
  3. Serve the lamb short ribs over the cauliflower rice and garnish with fresh cilantro.

Herb-Crusted Cured Lamb Short Ribs with Asparagus

These herb-crusted cured lamb short ribs are paired with roasted asparagus for a delightful and healthy gourmet experience.

Ingredients
  • 2 lbs cured lamb short ribs
  • 1 cup mixed herbs (rosemary, thyme, parsley), chopped
  • 2 tablespoons Dijon mustard
  • 1 bunch asparagus, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 325°F (160°C). Rub the lamb short ribs with Dijon mustard and coat with mixed herbs, salt, and pepper.
  2. Place the ribs on a baking sheet and roast for 2 hours.
  3. Toss asparagus with olive oil, salt, and pepper, and roast for the last 15 minutes alongside the ribs.

Cured Lamb Short Ribs with Beet and Arugula Salad

This dish features tender cured lamb short ribs served with a vibrant beet and arugula salad, offering a perfect balance of flavors.

Ingredients
  • 2 lbs cured lamb short ribs
  • 4 medium beets, roasted and sliced
  • 4 cups arugula
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Slow-cook the cured lamb short ribs for 6-8 hours until tender.
  2. In a bowl, combine arugula, roasted beets, feta cheese, balsamic vinegar, olive oil, salt, and pepper.
  3. Serve the lamb short ribs alongside the beet and arugula salad.

Cured Lamb Short Ribs with Garlic Mashed Cauliflower

Creamy garlic mashed cauliflower complements the rich flavors of cured lamb short ribs in this healthy twist on comfort food.

Ingredients
  • 2 lbs cured lamb short ribs
  • 1 head cauliflower, cut into florets
  • 4 cloves garlic, minced
  • 2 tablespoons butter or ghee
  • Salt and pepper to taste
  • Chives for garnish
Instructions
  1. Slow-cook the cured lamb short ribs for 6-8 hours until tender.
  2. Steam cauliflower florets until soft, then blend with garlic, butter, salt, and pepper until creamy.
  3. Serve the lamb short ribs over the garlic mashed cauliflower and garnish with chives.

Cured Lamb Short Ribs with Zucchini Noodles

Enjoy a light and healthy meal with cured lamb short ribs served over spiralized zucchini noodles, topped with a fresh tomato sauce.

Ingredients
  • 2 lbs cured lamb short ribs
  • 4 medium zucchinis, spiralized
  • 2 cups cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Basil for garnish
Instructions
  1. Slow-cook the cured lamb short ribs for 6-8 hours until tender.
  2. In a skillet, heat olive oil and sauté garlic and cherry tomatoes until soft. Season with salt and pepper.
  3. Toss spiralized zucchini in the tomato mixture until just tender, then serve with the lamb short ribs and garnish with basil.

Cured Lamb Short Ribs with Carrot and Ginger Puree

This dish features rich cured lamb short ribs served with a smooth carrot and ginger puree, providing a unique flavor combination.

Ingredients
  • 2 lbs cured lamb short ribs
  • 4 large carrots, peeled and chopped
  • 1 inch fresh ginger, peeled and sliced
  • 2 tablespoons coconut milk
  • Salt and pepper to taste
  • Fresh mint for garnish
Instructions
  1. Slow-cook the cured lamb short ribs for 6-8 hours until tender.
  2. Boil carrots and ginger until soft, then blend with coconut milk, salt, and pepper until smooth.
  3. Serve the lamb short ribs over the carrot and ginger puree and garnish with fresh mint.

Cured Lamb Short Ribs with Spicy Kimchi Slaw

These flavorful cured lamb short ribs are served with a spicy kimchi slaw, offering a delicious fusion of tastes and textures.

Ingredients
  • 2 lbs cured lamb short ribs
  • 2 cups shredded cabbage
  • 1 cup kimchi, chopped
  • 1 carrot, grated
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
Instructions
  1. Slow-cook the cured lamb short ribs for 6-8 hours until tender.
  2. In a bowl, combine cabbage, kimchi, carrot, rice vinegar, sesame oil, salt, and pepper to create the slaw.
  3. Serve the lamb short ribs with a generous portion of spicy kimchi slaw on the side.