Moroccan Lamb Riblets

Ease of Preparation: Medium.

Yield:   3-4 servings.


½ teaspoon (3ml) ground black pepper

1 teaspoon (5ml) ground cumin

1 teaspoon (5ml) ground coriander

1 teaspoon (5ml) turmeric

1 teaspoon (5ml) allspice

½ teaspoon (3ml) cayenne

½ teaspoon (3ml) nutmeg

¼ teaspoon (2ml) ground cloves

2 teaspoons (10ml) salt

2 lbs. (900g) lamb ribs, cut between each bone

2 tablespoons (30ml) canola oil

1 ½ tablespoons (23ml) unsalted butter, melted

2 tablespoons (30ml) harissa paste

2 garlic cloves, minced

1 tablespoon (15ml) fresh orange juice



Preheat oven to 375 degrees.

Toast all dry spices (except salt) in a small frying pan over medium heat for 4-5 minutes, stirring constantly.

Remove from heat and combine with salt.

Rub spice mix over lamb riblets, and marinate for 30 minutes

In a large cast iron pan, heat oil over medium-high heat.

Place riblets in hot oil, and cook each side for 3 minutes, or until nicely browned.

Meanwhile, combine melted butter with harissa paste, garlic and orange juice.

Remove riblets from hot pan, and place on a baking sheet with parchment paper.

Brush seasoned butter over the riblets, and place baking sheet in the hot oven.

Cook for 15-18 minutes, or until slightly charred.

Remove from oven, and serve hot.