Grass fed lamb riblets with pomegranate, quinoa, pea and feta

What a spectacular day at PRIMEX‘s 40th Anniversary! The sun finally came out and was in full force, and it was fabulous to see so many people enjoying the activities, events, delicious food, music, and the diverse range of products and services from the vast array of fantastic exhibitors, partners, suppliers and industry folk. In those tongs you’ll find lamb ribs by Our Cow cooked up with a pomegranate, quinoa, pea and feta salad. Perfect picnic-style tastings for PRIMEX.

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Grass fed lamb riblets with pomegranate, quinoa, pea and feta

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  • Author: Samantha Gowing


Lamb riblets from Our Cow, Australia’s #1 delivery service for grass-fed, free-range meat, and wild-caught seafood. Working with over 150 farmers across the country.


Units Scale

1kg grass fed lamb riblets
1 cup quinoa, well rinsed
2 cups water to cover
1/2 bunch fresh mint leaves, finely shredded
1 lemon, finely grated zest, juice of
12 small red chilli, deseeded, finely chopped
1/2 cup fresh or frozen peas, thawed
1/4 cup feta, diced
1 pomegranate, kernels of
Cracked black pepper


  1. Rinse quinoa extremely well, drain and then place in a medium saucepan. Cover with water and slowly simmer until all of the water has absorbed and the quinoa husk has started to come away from the seed so the quinoa becomes translucent, about 20 minutes. Remove from heat, cover with a clean tea towel underneath a well fitting lid. Add frozen peas so they deforst and warm through within the steam. Transfer to a large mixing bowl.
  2. Gently stir in the mint leaves so they soften a little in the heat. Squeeze over the lemon juice and mix in the chilli and the thawed peas. Mix in the feta. Sprinkle over the lemon zest, then season and garnish with pomegranate kernels.
  3. Preheat a BBQ grill or frypan, drizzle with oil and cook lamb ribs for 6 – 8 minutes turning on each side. Serve with quinoa salad.



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