Chermoulla lamb riblets

Served with an exotic herb mixture and warm couscous salad, these lamb riblets are perfect for a summer bbq.

  • 50 mins preparation
  • 3 hrs marinating
  • Serves 4
  • Print


Chermoulla lamb riblets
  • 1/2 cup finely chopped fresh coriander
  • 1/2 cup finely chopped flat-leaf parsley
  • 3 clove garlic, crushed
  • 1 fresh long red chilli, chopped finely
  • 1 tablespoon finely grated lemon rind
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon hot paprika
  • 1/3 cup (80ml) olive oil
  • 1.5 kilogram (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 gram grape tomatoes, halved
  • 2 tablespoon roasted slivered almonds
  • salt and pepper, to taste


Chermoulla lamb riblets
  • 1
    Combine herbs, garlic, chilli, rind, spices and oil in a large bowl. Place half the herb mixture into a medium jug; cover, refrigerate. Combine lamb with herb mixture in bowl. Cover; refrigerate 3 hours or overnight.
  • 2
    Cook lamb on a heated oiled barbecue (or grill or grill pan), brushing with herb mixture, about 25 minutes.
  • 3
    Meanwhile, to make warm couscous salad, combine couscous and the boiling water in a medium heatproof bowl; cover, stand 5 minutes or until water is absorbed, fluffing with a fork occasionally. Stir in remaining ingredients; season to taste.
  • 4
    Stir juice into reserved herb mixture; season. Cut lamb into pieces; serve with couscous and reserved herb mixture.


Lamb riblets are just small cuts from the rib area.

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