Name: Chermoulla lamb riblets
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 cup finely chopped fresh coriander; 1/2 cup finely chopped flat-leaf parsley; 3 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 1 tablespoon finely grated lemon rind; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon hot paprika; 1/3 cup (80ml) olive oil; 1.5 kilogram (3 pounds) racks lamb riblets; 1/4 cup (60ml) lemon juice; Warm couscous salad; 1 cup (200g) couscous; 1 cup (250ml) boiling water; 3 green onions, sliced thinly; 125 gram grape tomatoes, halved; 2 tablespoon roasted slivered almonds; salt and pepper, to taste

Chermoulla lamb riblets

Served with an exotic herb mixture and warm couscous salad, these lamb riblets are perfect for a summer bbq.

Serves 4

Prep

50M

Marinate

Ingredients

1/2 cup finely chopped fresh coriander

1/2 cup finely chopped flat-leaf parsley

3 clove garlic, crushed

1 fresh long red chilli, chopped finely

1 tablespoon finely grated lemon rind

2 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon hot paprika

1/3 cup (80ml) olive oil

1.5 kilogram (3 pounds) racks lamb riblets

1/4 cup (60ml) lemon juice

Warm couscous salad

1 cup (200g) couscous

1 cup (250ml) boiling water

3 green onions, sliced thinly

125 gram grape tomatoes, halved

2 tablespoon roasted slivered almonds

salt and pepper, to taste

Method

1.Combine herbs, garlic, chilli, rind, spices and oil in a large bowl. Place half the herb mixture into a medium jug; cover, refrigerate. Combine lamb with herb mixture in bowl. Cover; refrigerate 3 hours or overnight.

2.Cook lamb on a heated oiled barbecue (or grill or grill pan), brushing with herb mixture, about 25 minutes.

3.Meanwhile, to make warm couscous salad, combine couscous and the boiling water in a medium heatproof bowl; cover, stand 5 minutes or until water is absorbed, fluffing with a fork occasionally. Stir in remaining ingredients; season to taste.

4.Stir juice into reserved herb mixture; season. Cut lamb into pieces; serve with couscous and reserved herb mixture.