This is a very easy braised lamb ribs and eggs recipe that is truly carnivore and still tastes amazing.
This recipe is very similar to the braised pork belly and eggs recipe and is for those of you who don’t like pork or want to avoid conventional pork from factory farms. Conventional pork can be high in PUFA and some people don’t feel as well eating pork as when they eat beef or lamb.
- 2.5 lb (1.1 kg) lamb ribs
- 12 medium eggs (pasture-raised if possible)
- 2 tbs tallow or lard
- 1½ tsp sea salt
- 2 cups light bone broth
- 3 tbsp honey
Bring the lamb ribs to room temperature.
Slice the lamb ribs along the rib bones into chunks of two-rib-bone width then chop them in halves (see images below).
You will either need to use a good meat cleaver to chop them or ask the butcher to chop them for you.
Heat a frying pan on high heat.
Fry the lamb rib pieces till golden on both sides. This will help improve the flavor of the dish (through the Maillard reaction) and give it a more appetizing color.
Do not crowd the frying pan.
If you put too many lamb rib pieces in at once, it’ll be hard to achieve the caramel color and the lamb rib pieces will be cooked in their own juice resulting in a grey color instead.
Fry them in a few batches if you use a small frying pan.
Because lamb ribs are very high in fat, if you don’t like to eat a lot of fat, cook them for a bit longer to render the fat out.
You can either discard the rendered fat or keep it for cooking later but don’t pour it into the pot when braising the lamb ribs and eggs.
Boil the eggs for about 6 minutes, let cool, and peel.
If the eggs have been refrigerated, take them out in advance to bring them to room temperature first.
To prevent the eggs from cracking, start them in cold water, use enough water to cover all the eggs, and bring them to a boil gradually then simmer them on medium heat.
Eggs are also very nutritious and if you can get pasture-raised eggs or eggs from your own backyard chickens, it’s even better.
Heat a thick-base frying pan on high heat. Add tallow. Fry the boiled eggs till golden outside.
Because this recipe doesn’t use soy sauce or other sauces that can give the braised lamb ribs and eggs the caramel color when cooked, you’ll need to fry the eggs as well as the lamb ribs to achieve this.
Transfer the fried lamb ribs and fried eggs into a pot. Add bone broth and honey. Simmer for 1 hour and 30 minutes on low heat.
Please use a light broth with the fat skimmed off because, as mentioned above, lamb ribs have a high fat content so you don’t need to add any more fat to this dish.
You don’t need to stir while simmering. The juice from the meat and the bone broth should be enough to cover the eggs and the lamb ribs.
This is a delicious and nutritious dish. The juicy, tender and flavorful lamb ribs go really well with the hard-boiled eggs.
Other recipes that you may be interested in:
- Carnivore “Fried Rice” Recipe
- Carnivore Beef Liver Strip Recipe
- Carnivore Osso Buco Recipe
- Delicious and Nutritious Carnivore Meatloaf Recipe
- How to Cook the Perfect Steak on the Carnivore Diet
- How to Cook and Enjoy Brains on the Carnivore Diet
- Super Easy Carnivore Bone Broth Recipe
- How to Cook Lamb Kidneys on the Carnivore Diet
Disclaimer: The information in this post is for reference purposes only and not intended to constitute or replace professional medical advice. Please consult a qualified medical professional before making any changes to your diet or lifestyle.