Lamb ribs with grilled potatoes and chermoula yoghurt

Mediterranean-inspired grilled lamb ribs recipe with spicy, herb-infused chermoula sauce and charred potatoes.

By Matt Tebbutt
From Saturday Kitchen

Moderate nutritional profile with high protein from lamb, balanced by healthy fats from olive oil and yogurt. Contains some saturated fats but offers good micronutrient diversity (nutri-score)

Equipment

• Large baking dish
• Kitchen foil
• Sharp knife
• Food processor
• Mixing bowls
• Cutting board
• Measuring spoons

Ingredients

For the Grilled Lamb Ribs

• Lamb ribs 2 racks
• Garlic powder 1 tsp
• Onion powder 1 tsp
• Chilli powder 1 tsp
• Smoked paprika 1 tsp
• Cayenne pepper ½ tsp

For the Chermoula

• Red onion 1, diced
• Garlic cloves 4, crushed
• Coriander seeds 1 tbsp, toasted and crushed
• Cumin seeds ½ tbsp, toasted and crushed
• Green chillies 2, chopped
• Preserved lemons 3, chopped
• Lemon 1, juice only
• Olive oil 2 tbsp
• Fresh parsley 1 tbsp, chopped
• Fresh coriander 1 tbsp, chopped
• Fresh mint 1 tbsp, chopped
• Salt and black pepper to taste

For the Grilled Potato Salad

• Pink Fir Apple potatoes 10, par-boiled
• Garlic cloves 3, crushed
• Olive oil 3 tbsp
• Red wine vinegar 1 tbsp
• Greek-style yoghurt 100g
• Tahini 30g

Method

Prepare Lamb Ribs

• Preheat oven to 200°C/180°C/Gas 6
• Mix dry spices in a bowl
• Score fat side of lamb ribs
• Rub spice mixture over ribs
• Place ribs in baking dish with 200ml water
• Cover with foil
• Roast for 1-1½ hours

Grill Lamb Ribs

• Preheat grill to high
• Cut lamb racks into separate ribs
• Grill until blistered

Make Chermoula

• Add all chermoula ingredients to food processor
• Blend thoroughly
• Season with salt and pepper
• Taste and adjust seasoning

Prepare Potato Salad

• Grill par-boiled potatoes until charred (3-4 minutes)
• Crush warm potatoes with fork
• Mix with garlic, olive oil, and vinegar
• Combine yoghurt with chermoula and tahini

Serve

• Scatter potatoes on platter
• Spoon chermoula and yoghurt sauce over potatoes
• Serve alongside grilled lamb ribs

Nutri-score Health Check

This recipe has been calculated to have a Nutri-Score of C, indicating it is moderately healthy. The score takes into account several factors:

• Positive components: High-quality protein from lamb, healthy fats from olive oil, and beneficial nutrients from herbs and vegetables.
• Negative components: Saturated fat content from lamb and full-fat yogurt, added salt.
• The presence of vegetables (onions, garlic, chillies) and herbs contributes positively.
• The use of whole grains (if the potatoes are left unpeeled) adds fiber.

While the dish contains some less healthy elements, it also offers a good balance of nutrients. Portion control is key to maintaining its moderate health profile. This score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I use a different cut of lamb? Yes, you can use lamb chops or a leg of lamb, but cooking times may vary.
• What can I substitute for Pink Fir Apple potatoes? Any waxy potato variety like Charlotte or Maris Peer will work well.
• Is it possible to make this recipe less spicy? Certainly! Reduce or omit the cayenne pepper and green chillies to decrease heat.
• Can I prepare the chermoula in advance? Yes, chermoula can be made up to 24 hours in advance and stored in the refrigerator.
• What’s a good vegetarian alternative for this dish? Try using grilled halloumi or portobello mushrooms instead of lamb.
• Can I cook the lamb ribs entirely on the grill? Yes, but it will require more attention to prevent burning. Use indirect heat for most of the cooking time.
• What wine pairs well with this dish? A full-bodied red like Syrah or Grenache complements the spicy lamb well.
• How long can I store leftovers? Refrigerate leftovers for up to 3 days. Reheat thoroughly before serving.
• Can I freeze the chermoula sauce? Yes, chermoula freezes well for up to 3 months. Thaw in the refrigerator before use.
• Is there a dairy-free alternative for the yogurt? You can use coconut yogurt or cashew cream as a dairy-free substitute.
• What can I use instead of preserved lemons? Use a combination of lemon zest and a bit of salt as a substitute.
• How can I make this dish keto-friendly? Replace the potatoes with low-carb vegetables like cauliflower or zucchini.