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Moroccan-Spiced Lamb Ribs
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.
Ingredients
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.
