amateur Posted October 18, 2020 Report Share Posted October 18, 2020 There was a foul-up with the supermarket delivery this week. They had substituted some very meaty lamb ribs for the pork ribs that I had intended to cook for lunch today. Oh well! I thought that I would try something different. I found some dukkah and a little Moroccan tagine mix that was lurking in the cupboard, so a tablespoon of the first and a teaspoon of the second was rubbed into the lamb and left to marinate overnight with a crushed clove of garlic and a tablespoon of lemon juice. I laid the ribs in a roasting pan with all the marinade, added a cup of water and covered the pan with aluminium foil to simulate a tagine. Into a 200degree oven for 1/2 hour, then removed the foil to let the lamb crisp up for another 1/2 hour. I served it on a mound of polenta with fresh carrots, beans and broccoli. Crispy, succulent, tasty lamb and nothing left on the plate but the bones. Quote Link to comment Share on other sites More sharing options...
Rob85 Posted October 19, 2020 Report Share Posted October 19, 2020 That sounds so good, Its annoying that nobody else in my house would eat lamb so I never get to buy some ☹️ Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted October 20, 2020 Report Share Posted October 20, 2020 Smoke them for several hours on low - The fat renders and they are lovely Quote Link to comment Share on other sites More sharing options...
amateur Posted October 20, 2020 Author Report Share Posted October 20, 2020 43 minutes ago, Fatcatsplat said: Smoke them for several hours on low - The fat renders and they are lovely No smoker, so I was improvising. Quote Link to comment Share on other sites More sharing options...
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