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North African lamb ribs


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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.

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