I just love lamb ribs. Actually anything lamb. Did you know lamb is what converted me from a 15 year stint of not eating red meat? Slow cooked lamb shoulder. It was a weird day but my body just decided that enough was enough and it needed some red meat in its life and now here we are 8 years on. These ribs are so easy to make as finger food for entertaining or the perfect dinner that doesn’t require much kitchen time commitment.
- 2 kg of lamb ribs sliced to individual ribs
- 1 tbs coconut sugar or brown sugar
- 2 tbs parsley finely chopped
- 1/2 cup mint finely chopped
- 1 red chilli seeds removed and finely sliced
- 2 tbs olive oil
- 2 tbs tamari coconut aminos or soy sauce
- 1/4 cup Apple cider vinegar
- 1 tsp salt
Preheat oven to 250C. Line a large tray with baking paper.
Add all ingredients except ribs to a large bowl and mix well. Add ribs in batches and toss well to combine before laying in a single layer on your baking trays.
Cover tightly with foil and bake in 250C for 10 mins then reduce to 150C for 1.5hrs. Remove foil, increase temp to 220C for 5-10 mins then serve with extra chilli and mint.
How on earth is this keto or even paleo with sugar in it and soy sauce?
Cashing in is more important than being correct huh?
Interestingly there’s no such thing as a ‘keto’ food, different people will remain in ketosis with varying levels of carbohydrates depending on their carb tolerance. I personally use coconut aminos not soy sauce but it’s listed as an alternative for people who would like to use it. The amount of coconut sugar is so minimal that it’s fine for me on a keto diet. It can certainly be omitted.