Spiced lamb ribs with lemon yogurt and couscous
Serves: 4 | Preparation Time: 20 mins | Cooking Time: 105 mins
- 16x single Farm88 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
- 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
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.
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.
- 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.
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.
- 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.