Moroccan flavoured Lamb Ribs
1 cup mint jelly
1 tbsp Moroccan seasoning
3 tsp ground cumin
2 tsp ground coriander
½ tsp smoky paprika
¼ tsp cinnamon
1 tsp foodies flakey sea salt
½ tsp white pepper
1.5kg lamb ribs
1½ cups couscous
1½ cups chicken stock (optional)
½ cup mint leaves, finely chopped, plus extra, to garnish
⅓ cup pistachio kernels, roughly chopped
1 lemon, finely grated rind and 2 tbsp juice
1 tbsp foodies extra-virgin olive oil
1 tbsp olive oil
1 Combine mint jelly, Moroccan seasoning, cumin, coriander, paprika, cinnamon, salt and pepper in a shallow ceramic dish. Add lamb ribs and toss until well combined. Cover and refrigerate for at least 3 hours, preferably overnight.
2 Place couscous into a heatproof bowl. Add 1½ cups boiling water, or chicken stock. Stir until combined. Cover and stand for 5 minutes or until couscous has absorbed liquid. Fluff with a fork. Add mint, pistachios, lemon rind and juice, and extra-virgin olive oil. Toss until combined. Season and sprinkle with mint leaves.
3 Heat a barbecue hot plate on medium heat. When hot spread 1 tbsp oil over plate. Add ribs and cook for 4 minutes on each side or until cooked through. Serve ribs with couscous salad.
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