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We’re restaurant-goers (this can’t be a shock), and lamb is a favorite to order when we’re out. I love making a version at home that’s easy to make but tastes legit!
2 pounds (about 1 kilogram) lamb riblets (my butcher calls them baby back ribs)
1 tablespoon onion salt (store-bought or homemade)
1 tablespoon Gefen Paprika
drizzle of Gefen Maple Syrup
1 tablespoon Tuscanini Tomato Paste
1 cup chicken broth, such as Manischewitz Chicken Broth
3/4 cup unsalted, shelled pistachios
juice of 1/2 large lime (or lemon)
1 bunch fresh parsley
1 teaspoon salt, or to taste
3/4 cup Gefen Extra-Virgin Olive Oil
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Place the lamb riblets in a nine x 13-inch (20×30-centimeter) baking pan. Combine onion salt, paprika, maple syrup, and tomato paste in a small bowl and smear all over the lamb.
Pour broth into the pan and cover tightly. Bake for two and a half hours.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Roast pistachios for 10 minutes, or until fragrant. Let cool.
In a food processor, pulse pistachios until finely ground (you can also leave some larger pieces for texture). Add lime juice, parsley, and salt and pulse to combine.
Pour in olive oil in a thin stream until the consistency is such that you can dip into it with a spoon, but it is not too thin. Serve over or alongside lamb.
Photography by Moishe Wulliger Food Styling by Renee Muller
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