Chermoulla lamb riblets | Women's Weekly Food
A barbecue lamb riblets recipe you'll make over and over.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/2 cup finely chopped fresh coriander
- 1/2 cup finely chopped flat-leaf parsley
- 3 cloves garlic, crushed
- 1 fresh long red chilli, chopped finely
- 1 tablespoon finely grated lemon rind
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon hot paprika
- 1/3 cup (80ml) olive oil
- 1 1/2 kilograms (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 grams grape tomatoes, halved
- 2 tablespoons roasted slivered almonds
- salt and pepper, to taste
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