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Lamb Recipe with Moroccan Spices - you just have to try it!!!
 This easy Lamb Recipe with Moroccan spices is is one of my favorite lamb recipes. The zing of the orange and the pomegranates and the orange and the punch of the wonderful Moroccan Spices really takes you to a most exotic destination. Last year I posted about a "blogger friend". who lives in Morocco who sent me a bag full of Moroccan Spices......real turmeric roots, ginger, coriander, cloves to mention but a few. The oregano is just so amazing....real stuff with stalks an all. I know I am not suppose to keep spices for too long, but I fear the day that I run out, so I use it on rare occasions and keep it for special recipes such as these delicious Lamb riblets...... Moroccan cuisine is very diverse due to the influences from Africa, the Mediterranean, the Arab and Moorish countries. One thing that makes Moroccan food unique is the intense flavoring of the food as well as the use of dried fruits, preserved lemons and lots of olive oil. A popular cooking vessel in the Moroccan Cuisine is a tagine. A tagine has two parts; a base which is flat and round with low sides, and a large cone or dome-shaped lid that rests inside the base during cooking. The lid is designed to promote the return of all condensation to the bottom. With the lid removed, the base can be taken to the table for serving. The meal inside this vessel is also called a tagine. My lamb recipe did not require a tagine, but I did use a whole array of typically Moroccan Spices such as coriander, cloves, cinnamon, and turmeric. My other flavors, orange and pomegranates are also widely used in Moroccan recipes.  about 1 kg of lamb riblets For the marinade 250ml orange juicezest or an orange and a lemon juice of a lemon chopped mint thumb size piece fresh ginger - grated 2 cloves of garlic - chopped fine 1 tbsp brown sugar Mix all the ingredients for the marinade and leave the riblets in there for at least 2 hours. In the meantime, make the spice mix Moroccan Spice Mix 1 tbsp - whole dry coriander - roasted 1 tsp fine cloves 1 tsp fine cinnamon salt/pepper dry oregano Basting 1-2 tbs runny honey preheat the oven to 200C.Grind all the above ingredients in your portar and mestle and when the ribs come out of the marinade, sprinkle the spice mix over the ribs. Place the ribs on a roasting rack in a roasting tray( letting the fat drip off, ensures crispy ribs.) and roast in the oven until done about 30-35 minutes. Baste with the marinade during roasting. Just before you remove them from the oven, drizzle the honey over the ribs and place back in the oven. Serve on couscous with roasted veggies and pomegranates or make a spicy rice with some of your Moroccan spices and serve with fresh coriander. Thanks W from Mint Tea & Tagine, my son gave this meal a perfect 10/10!You can find her other site at Food24 Other Lamb recipes that might interest you... 
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