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Lamb Recipe with Moroccan Spices – you just have to try it!!!

Posted on February 18, 2010 by in lamb

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Lamb Recipe

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.

My lamb recipe did not require a tagine, but I did use a whole array of typically Moroccan Spices such as coriander, cloves, cinnamon, and turmeric. My other flavors, orange and pomegranates are also widely used in Moroccan recipes.
Lamb Recipe

Lamb riblets with Moroccan Spices

about 1 kg of lamb riblets

For the marinade

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

Moroccan Spice Mix

1 tbsp – whole dry coriander – roasted
1 tsp fine cloves
1 tsp fine cinnamon
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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23 Responses to “Lamb Recipe with Moroccan Spices – you just have to try it!!!”

  1. MeetaK 18 February 2010 at 1:04 pm #

    i love lamb and love it spiced up – this is soo good and easy to prepare! thanks!

  2. Marisa 18 February 2010 at 1:07 pm #

    Will you be making these for the food blogger conference next month? Pretty please??! 🙂

  3. Koek! 18 February 2010 at 2:18 pm #

    Golly – that picture has me salivating like Pavlov's dog!

  4. Bellini Valli 18 February 2010 at 3:44 pm #

    This is so exotic Nina. The flavour combinations are so wordly in my books.

  5. ♥peachkins♥ 18 February 2010 at 5:17 pm #

    I love the color and the looks of this!

  6. Pam 18 February 2010 at 6:11 pm #

    Another beauty Nina – it's a bowl full of goodness.

  7. browniegirl 18 February 2010 at 9:56 pm #

    Stunning Nina…exotic and beautiful. Well done girl xxx

  8. Sook 19 February 2010 at 12:28 am #

    Oh wow, that looks so fancy and delicious too! Yum!

  9. Jan 19 February 2010 at 7:37 am #

    Oooh you're right – I will have to try this recipe! Nina it looks amazing.

  10. Peter M 20 February 2010 at 3:25 am #

    I can smell the marinade now and it would be so hard to stop from eating raw meat just bathing in this sexy combo.

  11. tobias cooks! 20 February 2010 at 7:27 pm #

    great dish. you could participate my current blog event with this dish.

  12. Juno 21 February 2010 at 3:53 pm #

    An absolutely gorgeous photograph, Nina: I can almost smell the spices. YUM.

  13. Junglefrog 21 February 2010 at 3:54 pm #

    This looks so beautiful and tasty Nina! Love it!

  14. Michelle @ Greedy Gourmet 21 February 2010 at 4:42 pm #

    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!

  15. Posti4 22 February 2010 at 10:49 pm #

    somethings wrong with the page layout anything I click its all jumbled. It has to be looked at to describe. Thought you whould know

  16. elly 23 February 2010 at 4:33 am #

    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.

  17. Nina Timm 23 February 2010 at 5:11 am #

    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!!!

  18. Lori Lynn 28 February 2010 at 10:19 pm #

    Oh, I bet this was awesome. The spices and citrus sound wonderful together.

  19. glamah16 2 March 2010 at 12:14 am #

    I love that cut of lamb. Its cheap and so good. And of course all the more better with the spices!

  20. Jeanne @ CookSister! 2 March 2010 at 3:32 pm #

    Moroccan flavours are simply the BEST! I can just imagine the combination with the lamb riblets… heaven!

  21. Lexi 22 March 2011 at 3:52 am #

    this is the best combi i ate w/ lamb so yummy!

  22. Marthinus 15 June 2013 at 2:25 pm #

    How much mint and oregano? The recipe doesn’t say…

    • nerinatimm 17 June 2013 at 8:45 pm #

      Marthinus – About 15 ml chopped mint and 5 ml dry oregano….. that is 1 Tbs mint and 1 tsp oregano!

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