Lamb ribs a la meknes
4 servings
120 minutes
Lamb ribs a la Meknes is a refined dish of Moroccan cuisine that combines aromatic spices and fresh herbs. Inspired by the traditions of the city of Meknes, this recipe conveys the spirit of street markets and family celebrations. Tender ribs soaked in olive oil, garlic, salt, and pepper acquire a rich flavor after grilling. Greens like lettuce, frisée, cilantro, and thyme add freshness and contrast to the meat, while a spicy salsa completes the composition. This dish is perfect for warm evenings and friendly gatherings where Eastern aromas awaken the appetite and create a cozy atmosphere.
1
Cut the ribs one or two at a time, rub with salt, pepper, and olive oil with garlic, and let sit at room temperature for 15 to 60 minutes.
- Lamb ribs: 800 g
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Preheat the grill and roast the ribs on the rack on both sides to your desired doneness.
- Lamb ribs: 800 g
3
While the ribs are frying, remove the tough stems from the greens and tear the leaves into bite-sized pieces by hand.
- Lettuce: 50 g
- Frisee: 80 g
- Cilantro: 50 g
- Fresh thyme: 20 g
4
Place the hot ribs on a warmed dish, immediately sprinkle with cilantro and thyme to infuse the meat with aroma. Then top with the remaining herbs and serve with salsa.
- Cilantro: 50 g
- Fresh thyme: 20 g
- Salsa: 1 tablespoon