Jump to content

North African lamb ribs

Recommended Posts

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.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...