Lamb Recipe with Moroccan Spices – you just have to try it!!!
Posted on February 18, 2010 by Nina Timm in lamb
This easy Lamb Recipe with Moroccan spices is one of my favorite lamb recipes. The zing of the orange and the pomegranates and the orange and the punch of the wonderful Moroccan Spices really takes you to a most exotic destination.Last year I posted about a “blogger friend”. who lives in Morocco who sent me a bag full of Moroccan Spices……real turmeric roots, ginger, coriander, cloves to mention but a few.
The oregano is just so amazing….real stuff with stalks an all. I know I am not suppose to keep spices for too long, but I fear the day that I run out, so I use it on rare occasions and keep it for special recipes such as these delicious Lamb riblets……Moroccan cuisine is very diverse due to the influences from Africa, the Mediterranean, the Arab and Moorish countries. One thing that makes Moroccan food unique is the intense flavoring of the food as well as the use of dried fruits, preserved lemons and lots of olive oil. A popular cooking vessel in the Moroccan Cuisine is a tagine. A tagine has two parts; a base which is flat and round with low sides, and a large cone or dome-shaped lid that rests inside the base during cooking. The lid is designed to promote the return of all condensation to the bottom. With the lid removed, the base can be taken to the table for serving. The meal inside this vessel is also called a tagine.
Lamb riblets with Moroccan Spices
about 1 kg of lamb riblets
250ml orange juice
zest or an orange and a lemon
juice of a lemon
chopped mint
thumb size piece fresh ginger – grated
2 cloves of garlic – chopped fine
1 tbsp brown sugar
Mix all the ingredients for the marinade and leave the riblets in there for at least 2 hours. In the meantime, make the spice mix
1 tbsp – whole dry coriander – roasted
1 tsp fine cloves
1 tsp fine cinnamon
salt/pepper
dry oregano
1-2 tbs runny honey
preheat the oven to 200C.Grind all the above ingredients in your portar and mestle and when the ribs come out of the marinade, sprinkle the spice mix over the ribs. Place the ribs on a roasting rack in a roasting tray( letting the fat drip off, ensures crispy ribs.) and roast in the oven until done about 30-35 minutes. Baste with the marinade during roasting. Just before you remove them from the oven, drizzle the honey over the ribs and place back in the oven.
Serve on couscous with roasted veggies and pomegranates or make a spicy rice with some of your Moroccan spices and serve with fresh coriander.
Thanks W from Mint Tea & Tagine, my son gave this meal a perfect 10/10!You can find her other site at Food24
Other Lamb recipes that might interest you…
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i love lamb and love it spiced up – this is soo good and easy to prepare! thanks!
Will you be making these for the food blogger conference next month? Pretty please??! 🙂
Golly – that picture has me salivating like Pavlov's dog!
This is so exotic Nina. The flavour combinations are so wordly in my books.
I love the color and the looks of this!
Another beauty Nina – it's a bowl full of goodness.
Stunning Nina…exotic and beautiful. Well done girl xxx
Oh wow, that looks so fancy and delicious too! Yum!
Oooh you're right – I will have to try this recipe! Nina it looks amazing.
I can smell the marinade now and it would be so hard to stop from eating raw meat just bathing in this sexy combo.
great dish. you could participate my current blog event with this dish.
An absolutely gorgeous photograph, Nina: I can almost smell the spices. YUM.
This looks so beautiful and tasty Nina! Love it!
I like the new site design! It's a great improvement on the last one. The only niggle I'd like to point out is your front page images – they are distorted, but you probably know that, don't you?
Lovely recipe and food styling!
somethings wrong with the page layout anything I click its all jumbled. It has to be looked at to describe. Thought you whould know
I love lamb AND Moroccan spices. This looks so, so good! Like the previous poster, I am experience some difficulty reading the text though because it's overlapping.
Thank you for all the kind and helpful comments, we are working on the layout still, it wasn't as easy to just import from the other template…..I am aware of it though!!!
Oh, I bet this was awesome. The spices and citrus sound wonderful together.
LL
I love that cut of lamb. Its cheap and so good. And of course all the more better with the spices!
Moroccan flavours are simply the BEST! I can just imagine the combination with the lamb riblets… heaven!
this is the best combi i ate w/ lamb so yummy!
How much mint and oregano? The recipe doesn’t say…
Marthinus – About 15 ml chopped mint and 5 ml dry oregano….. that is 1 Tbs mint and 1 tsp oregano!