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Healthy Recipes using Roasted Lamb Short Ribs

Mediterranean Roasted Lamb Short Ribs with Quinoa Salad

Succulent roasted lamb short ribs paired with a refreshing quinoa salad, packed with Mediterranean flavors and nutrients.

Ingredients
  • 2 lbs roasted lamb short ribs
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup parsley, chopped
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C) and roast the lamb short ribs for 2 hours until tender.
  2. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
  3. In a bowl, mix cooked quinoa with cherry tomatoes, cucumber, red onion, parsley, olive oil, lemon juice, salt, and pepper. Serve alongside the lamb.

Spicy Asian Glazed Roasted Lamb Short Ribs

Lamb short ribs marinated in a spicy Asian glaze, then roasted to perfection for a flavorful and healthy dish.

Ingredients
  • 2 lbs roasted lamb short ribs
  • 1/4 cup soy sauce (low sodium)
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tsp red pepper flakes
  • Sesame seeds for garnish
  • Chopped green onions for garnish
Instructions
  1. Mix soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes in a bowl to create the marinade.
  2. Marinate the lamb short ribs for at least 2 hours, then roast in the oven at 350°F (175°C) for 1.5 hours.
  3. Garnish with sesame seeds and chopped green onions before serving.

Herb-Crusted Roasted Lamb Short Ribs with Sweet Potato Mash

Flavorful herb-crusted lamb short ribs served with creamy sweet potato mash for a wholesome meal.

Ingredients
  • 2 lbs roasted lamb short ribs
  • 2 tbsp Dijon mustard
  • 1/4 cup fresh rosemary, chopped
  • 1/4 cup fresh thyme, chopped
  • Salt and pepper to taste
  • 4 medium sweet potatoes, peeled and cubed
  • 1/4 cup almond milk
  • 1 tbsp olive oil
Instructions
  1. Preheat the oven to 375°F (190°C). Rub the lamb with Dijon mustard, herbs, salt, and pepper, then roast for 2 hours.
  2. Boil sweet potatoes until tender, then mash with almond milk and olive oil until smooth.
  3. Serve the herb-crusted lamb short ribs with a side of sweet potato mash.

Balsamic Glazed Roasted Lamb Short Ribs with Roasted Vegetables

Tender lamb short ribs glazed with balsamic vinegar, served with a medley of colorful roasted vegetables.

Ingredients
  • 2 lbs roasted lamb short ribs
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 1 red onion, quartered
  • 2 carrots, sliced
  • 2 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. Mix balsamic vinegar and honey, then brush over the lamb short ribs before roasting at 350°F (175°C) for 1.5 hours.
  2. Toss vegetables with olive oil, salt, and pepper, and roast alongside the lamb for the last 30 minutes.
  3. Serve the lamb short ribs with roasted vegetables on the side.

Lamb Short Ribs Tacos with Avocado Salsa

Delicious lamb short ribs shredded and served in whole-grain tortillas with a fresh avocado salsa.

Ingredients
  • 2 lbs roasted lamb short ribs
  • 8 whole-grain tortillas
  • 1 avocado, diced
  • 1/2 cup cherry tomatoes, diced
  • 1/4 cup red onion, diced
  • 1 lime, juiced
  • Cilantro for garnish
  • Salt and pepper to taste
Instructions
  1. Shred the roasted lamb short ribs and warm the tortillas in a skillet.
  2. In a bowl, combine avocado, cherry tomatoes, red onion, lime juice, salt, and pepper to make the salsa.
  3. Assemble tacos by placing shredded lamb in tortillas and topping with avocado salsa and cilantro.

Moroccan Spiced Roasted Lamb Short Ribs with Couscous

Exotic Moroccan spices enhance the flavor of roasted lamb short ribs, served with fluffy couscous.

Ingredients
  • 2 lbs roasted lamb short ribs
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • 1 cup couscous
  • 1 1/4 cups vegetable broth
  • 1/4 cup raisins
  • 1/4 cup almonds, toasted
Instructions
  1. Rub lamb short ribs with spices and roast at 375°F (190°C) for 2 hours.
  2. In a saucepan, bring vegetable broth to a boil, then stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork and mix in raisins and almonds.
  3. Serve the Moroccan spiced lamb short ribs with couscous on the side.

Garlic and Herb Roasted Lamb Short Ribs with Cauliflower Rice

Savory garlic and herb roasted lamb short ribs served with a low-carb cauliflower rice for a healthy twist.

Ingredients
  • 2 lbs roasted lamb short ribs
  • 4 cloves garlic, minced
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh rosemary, chopped
  • 1 head cauliflower, grated
  • 2 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C). Rub lamb with garlic, thyme, rosemary, salt, and pepper, then roast for 2 hours.
  2. In a skillet, heat olive oil and sauté grated cauliflower until tender, about 5-7 minutes.
  3. Serve the garlic and herb lamb short ribs over a bed of cauliflower rice.

Lamb Short Ribs with Chimichurri Sauce and Grilled Asparagus

Juicy roasted lamb short ribs topped with vibrant chimichurri sauce, served with grilled asparagus for a healthy side.

Ingredients
  • 2 lbs roasted lamb short ribs
  • 1 cup fresh parsley, chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1 bunch asparagus, trimmed
  • Salt and pepper to taste
Instructions
  1. For chimichurri, blend parsley, vinegar, olive oil, garlic, salt, and pepper in a bowl.
  2. Roast lamb short ribs at 350°F (175°C) for 1.5 hours, while grilling asparagus until tender.
  3. Serve the lamb short ribs drizzled with chimichurri sauce and grilled asparagus on the side.

Coconut Curry Roasted Lamb Short Ribs with Brown Rice

Tender lamb short ribs infused with coconut curry flavors, served over nutty brown rice for a satisfying meal.

Ingredients
  • 2 lbs roasted lamb short ribs
  • 1 can coconut milk
  • 2 tbsp red curry paste
  • 1 cup brown rice
  • 2 cups water
  • 1 cup spinach, chopped
  • Salt to taste
Instructions
  1. Mix coconut milk and red curry paste, then coat lamb short ribs and roast at 375°F (190°C) for 2 hours.
  2. Cook brown rice in water according to package instructions.
  3. Stir in chopped spinach into the rice before serving with the coconut curry lamb short ribs.