Lamb and Mint Pesto
⏱️ Prep: 60 min🍳 Cook: 420 min
Ingredients
| 1 cup | 240 ml | parsley |
| 1 cup | 240 ml | mint |
| 1 | small yellow onion, roughly chopped | |
| 1/3 cup | 80 ml | pistachios |
| 1 teaspoon | 5 ml | lemon zest |
| 5 tablespoons | 75 ml | avocado oil |
| — | Salt to the taste | |
| 2 pounds | 905 g | lamb riblets |
| 1/2 | onion, chopped | |
| 5 | garlic cloves, minced | |
| — | Juice of 1 orange |
Instructions
- In your food processor, mix parsley with mint, 1 small onion, pistachios, lemon zest, salt and avocado oil and blend very well.
- Rub lamb with this mix, place in a bowl, cover and leave in the fridge for 1 hour.
- Transfer lamb and pesto to your Slow cooker, add garlic and 1/2 onion, drizzle orange juice, cover, cook on Low for 7 hours.
- Divide everything between plates and serve.