Moroccan Style Lamb Ribs With Chilli Mint Chimichurri

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with potential health benefits.

fresh mint

🥗Healthier: fresh basil

💰Cheaper: dried mint

Dried mint is more economical and has a long shelf life.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a cost-effective sweetener that can replace honey.

Open the drum smoker and remove the cooking grate and heat deflector.

Fill the charcoal basket about a third of the way and bury a fire lighter in the charcoal.

Make the spice mix by combining 3 teaspoons ground coriander, 3 teaspoons ground cumin, 3 teaspoons paprika, 1.5 teaspoons turmeric, 0.25 teaspoon ground cinnamon, 0.25 teaspoon ground ginger, 3 teaspoons garlic goals rub, 2 teaspoons cracked black pepper, and 2 teaspoons kosher salt in a bowl and mix well.

Trim the lamb ribs by peeling off the top layer of fat and removing any excess fat, leaving some fat on for cooking.

Score the membrane on the bottom side of the ribs.

Coat the ribs lightly with yellow mustard to help the rub stick, then season with the Moroccan spice mix and some lamb layer rub.

Check the briquettes to ensure they are burning well and close the lid of the smoker, opening both vents.

Wait for the smoker to reach just below 300°F (150°C) and add a chunk of cherry wood to the fire.

Place the lamb ribs on the smoker and let them smoke for an hour before checking on them.

Prepare the chili mint chimichurri by combining 0.25 cup finely chopped parsley, 1 teaspoon finely chopped mint, 0.5 finely diced red chili, 4 cloves finely diced garlic, juice of 0.5 lemon, a pinch of salt, a pinch of pepper, 1 teaspoon chili oil, and 0.25 cup olive oil in a bowl and mix well. Adjust seasoning to taste.

Add 2 tablespoons of red wine vinegar to the chimichurri and mix again.

After one hour, spritz the lamb ribs with water and close the lid of the smoker.

After 1 hour and 45 minutes, check the ribs and prepare to wrap them in foil.

Place a piece of butter on the foil, add the ribs meat side down, place another piece of butter on top, and wrap them up.

Return the wrapped ribs to the smoker meat side down and cook for about 45 minutes until tender.

Check the ribs for tenderness by probing between the bones; they should be around 210°F (99°C) and feel tender.

Unwrap the ribs and let them sit for a few minutes to stop the cooking process.

Slice the ribs and serve with the chimichurri.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens