Moroccan-Flavoured Lamb Ribs

By Dixie Elliott

Moroccan-Flavoured Lamb Ribs

Moroccan-Flavoured Lamb Ribs. These sticky, fragrant lamb ribs are finger-licking good. Great for when you need to feed a hungry mob in a hurry. Serve with a fresh couscous salad.

 

Serves 4

1 cup mint jelly

1 tbsp Moroccan seasoning

3 tsp ground cumin

2 tsp ground coriander

½ tsp smoky paprika

¼ tsp cinnamon

1 tsp sea salt flakes

½ tsp white pepper

1.5kg lamb ribs

1½ cups couscous

1½ cups chicken stock (optional)

½ cup mint leaves, finely chopped, plus extra, to garnish

⅓ cup pistachio kernels, roughly chopped

1 lemon, finely grated rind and 2 tbsp juice

1 tbsp extra-virgin olive oil

1 tbsp olive oil

 

1 Combine mint jelly, Moroccan seasoning, cumin, coriander, paprika, cinnamon, salt and pepper in a shallow ceramic dish. Add lamb ribs and toss until well combined. Cover and refrigerate for at least 3 hours, preferably overnight.

2 Place couscous into a heatproof bowl. Add 1½ cups boiling water, or chicken stock. Stir until combined. Cover and stand for 5 minutes or until couscous has absorbed liquid. Fluff with a fork. Add mint, pistachios, lemon rind and juice, and extra-virgin olive oil. Toss until combined. Season and sprinkle with mint leaves.

3 Heat a barbecue hot plate on medium heat. When hot spread 1 tbsp oil over plate. Add ribs and cook for 4 minutes on each side or until cooked through. Serve ribs with couscous salad.

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