Moroccan-Spiced Lamb Ribs

Name: Moroccan-Spiced Lamb Ribs
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1.5kg lamb spare ribs; 2 tbsp ras el hanout; 1 tsp cumin; 1 tsp smoked paprika; 1 tbsp olive oil; 1 tbsp honey; salt to taste; 1 cup couscous; 1 cup boiling stock; 2 tbsp butter; fresh coriander, pomegranate and lemon to serve

Slow-roasted lamb ribs with ras el hanout served over couscous. Roasting covered for the first two hours before uncovering for a final hot blast gets the ribs properly tender first, then lets the spice rub caramelise on the outside without drying the meat out.

Total time

155 min

Prep

15 min

Cook

140 min

Difficulty

medium

Cuisine

Australian

Ingredients

1.5kglamb spare ribs

2 tbspras el hanout

1 tspcumin

1 tspsmoked paprika

1 tbspolive oil

1 tbsphoney

saltto taste

1 cupcouscous

1 cupboiling stock

2 tbspbutter

fresh coriander, pomegranate and lemonto serve

Instructions

Mix ras el hanout, cumin, paprika, oil, honey and salt. Rub over ribs.

Roast covered at 160°C for 2 hours.

Uncover and roast at 200°C for 20 minutes to caramelise.

Pour boiling stock over couscous. Cover. Rest 5 minutes. Fluff with butter.

Serve ribs over couscous with coriander, pomegranate and lemon.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

167

Protein

2.5g

Fat

9.5g

Carbs

18.7g

Fiber

1.1g

Sodium

6mg

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