Spice Road Spices
Artisan Spice Merchants
A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef
"Hello Spice Roaders,
This recipe for Moroccan Lamb Riblets has become a firm favourite in our home and we thought that some others might enjoy it as well.
We usually serve it with couscous and a side of Tabouli but it also goes well with Hummus, Eggplant Dip and flat bread. We use Lamb Riblets from Harris Farm, Sydney but it works just as well with lamb shanks.
We marinate the lamb overnight with Spice Roads Moroccan blend, some chilli oil and 100% pomegranate juice. If you can't find 100% pomegranate juice then lemon or lime juice with a splash of red wine is also good.
The next morning we line the slow cooker with diced carrot and onion, plus some finely chopped parsley stalks, then layer the lamb riblets on top. If the volume of the marinade is not enough to cover the vegetables then add some stock or wine.
Slow cook on low for about 8 hours or on high for about 5 hours. Delicious!"
Our spices begin their journey.