Lamb ribs with grilled potatoes and chermoula yoghurt
The herb-packed chermoula sauce brings these lamb ribs to life, with grilled and crushed potatoes for a hearty meal.
Ingredients
For the grilled lamb ribs
- 2 racks lamb ribs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chilli powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
For the chermoula
- 1 red onion, diced
- 4 garlic cloves, crushed
- 1 tbsp coriander seeds, toasted and crushed
- ½ tbsp cumin seeds, toasted and crushed
- 2 green chillies, chopped
- 3 preserved lemons, chopped
- 1 lemon, juice only
- 2 tbsp olive oil
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped fresh mint
- salt and freshly ground black pepper
For the grilled potato salad
- 10 Pink Fir Apple potatoes, par-boiled
- 3 garlic cloves, crushed
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 100g/3½oz Greek-style yoghurt
- 30g/1oz tahini
Method
To make the grilled lamb ribs, preheat the oven to 200C/180C/Gas 6.
Mix the garlic powder, onion powder, chilli powder, smoked paprika and cayenne pepper in a bowl. Slash the fat side well of the lamb ribs and rub the marinade over. Lay in a baking dish with 200ml/7fl oz water in the bottom and cover with kitchen foil. Roast for 1–1 hour 20 minutes.
Preheat the grill to high.
Use a sharp knife to cut the lamb racks into separate ribs. Grill until blistered.
To make the chermoula, add all the ingredients to a food processor and blend together. Taste and season with salt and freshly ground black pepper.
To make the grilled potato salad, grill the par-boiled potatoes until charred, this will take 3–4 minutes.
While the potatoes are warm, crush lightly with a fork and mix with the garlic, olive oil and vinegar.
In a bowl, mix the yoghurt with 50ml/2fl oz of the chermoula and tahini.
To serve, scatter the potatoes over a platter, then spoon over the chermoula and yoghurt sauce. Serve alongside a plate of the grilled lamb.