Morrocan-style Lamb Spare Ribs

This is an easy, delicious way to prepare slabs or strips of lamb spareribs, first coating the meat with herb and spice mixture, and then slow-roasting in the oven to buttery tenderness. The optional basting with honey at the end of cooking adds sticky, finger-licking sweetness.


  • 2-3 breast of lamb - in the piece or cut into strips
  • 4 garlic cloves, pressed or finely chopped
  • juice of half a lemon
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt, or to taste
  • 2-3 tablespoonfuls chopped fresh green coriander (optional)

and for the final sticky baste (optional)

  • 2 tablespoons honey



  1. Start by trimming any excess fat and connective tissue from the slabs of meat.
  2. Mix the herbs and spices together and rub over the meat.
  3. Lay the meat on a grid over a roasting tray, cover with a tent of foil, and slow-roast at 160 deg C / 325 deg F for about 3 hours.
  4. Remove the foil, lift out the meat into a heat-proof bowl and pour the excess fat that has dripped from the meat into a container to cool before discarding.
  5. Rub the meat with honey and put it back in on the tray in the oven (raise the oven temperature to 220 deg C / 425 deg F) or it could be finished off on the barbecue for 15 minutes.


This recipe inspired by:

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