Spiced lamb ribs with lemon yogurt and couscous

Spiced lamb ribs with lemon yogurt and couscous

Serves: 4  |  Preparation Time: 20 mins  |  Cooking Time: 105 mins


16x single Tasman lamb spare ribs, trimmed
2 tbsp Portugese seasoning (or similar spices)
1 clove garlic, crushed
¼ cup olive oil
1 cup orange juice
1 cup stock

Israeli Couscous Salad:
1 cup pearl couscous
¼ cup olive oil
1 tsp Dijon mustard
1 lemon, juice only
1 Lebanese cucumber, diced
2 vine ripe tomatoes, diced
¼ cup flat leaf parsley leaves
¼ cup mint leaves
¼ cup chopped pecans, toasted

Lemon Yoghurt:

⅓ cup olive oil
1 ½ cup natural yoghurt
1 tbsp lemon zest
1 tbsp shredded mint leaves
Fresh mint leaves, to garnish
Lemon wedges, to garnish


  1. Combine Portuguese seasoning, garlic, salt and half the oil to form a paste. Rub over ribs to coat. For the best flavour, marinate for approximately 2 hours or overnight.

  2. Place ribs in a baking paper lined roasting dish, add orange juice and stock. Cover with foil and roast at 170°C for 1.5 hours or until tender.

  3. Bring a large saucepan of salted water to the boil. Add couscous and cook for 8-10 minutes or until tender. Drain and cool. Combine oil, mustard and lemon juice in a bowl, whisk to combine. Season with salt and pepper. Combine remaining ingredients in a bowl, add dressing, and toss gently to combine. 
  4. Arrange ribs in a single layer on a baking paper lined tray, brush with remaining oil. Roast at 220°C for 15 minutes or until very crispy.

  5. Combine yoghurt, lemon zest and mint in a serving bowl. Serve hot ribs with salad, lemon yoghurt, lemon wedges and extra mint leaves.


  • These ribs are also a great finger food for entertaining. Simply serve on a platter with lemon yoghurt.
  • Lamb ribs can be rubbed with any spice mixture they are very versatile, so start experimenting.
  • If you don’t have pecans, use any nut of your choice. 


Results may vary.