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.

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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.

Lamb riblets are just small cuts from the rib area.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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