This is an easy, delicious way to prepare slabs of lamb spareribs, which Moroccans might have on hand at Eid Al-Adha, after a home slaughter or when purchasing a whole lamb from the butcher. The meat is coated with a butter, herb and spice mixture, and then slow-roasted in the oven to buttery tenderness. The optional basting with honey at the end of cooking adds sticky, finger-licking sweetness. Serve the spareribs with salt and cumin for dipping.
Prior to proceeding with the recipe, trim the excess fat and connective tissue from the slabs of meat.
Also try Mechoui Roasted Leg of Lamb or Shoulder.
Prep Time: 15 minutes
Cook Time: 3 hours, 20 minutes
Total Time: 3 hours, 35 minutes
Yield: Serves 4 to 6
- 2 or 3 slabs of lamb spareribs (3.2 kg or 7 lbs. total)
- 4 tablespoons soft butter or smen
- 4 garlic cloves, pressed or finely chopped
- 2 or 3 tablespoons chopped cilantro
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt, or to taste
- 2 tablespoons honey (optional)
Preheat an oven to 325° F (160° C).
Combine the butter or smen with the garlic, cilantro and spices. Make a number of incisions in the slabs of spareribs, and spread the butter mixture over the surface of the meat. Try to rub a little of the mixture into the incisions.
Place the ribs in a large roasting pan. Cover the pan with a foil tent, sealing the foil snugly to the pan, and roast in the oven for about 3 hours. Occasionally baste the ribs with the juices, remembering each time to reseal the foil.
After 3 hours, remove the foil and increase the oven temperature to 425° F (220° C). (If using the honey, spread it over the meat at this time.) Continue roasting the lamb spareribs, uncovered, for another 15 minutes or so, basting once or twice more, until nicely browned.
Serve immediately with small dishes of salt and cumin on the side.