Travers d’agneau façon méchoui

Name: Travers d’agneau façon méchoui (Lamb spare ribs with méchoui flavours)
Yield: For 4-5
Cuisine: French
Ingredients: 2 tablespoons lemon juice; Pinch of saffron strands, optional; 2-3 tablespoons olive oil; 2 teaspoons coriander seeds; 3 garlic cloves, peeled; 2 teaspoons cumin seeds; Salt; 1 kg of lamb ribs; Harissa paste, to taste

Lamb spare ribs with méchoui flavours

Preparation info

For
4-5

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

Le méchoui, or kharouf machwi in Arabic, is a traditional North African way of slowly roasting a small animal (goat, sheep or lamb), flavoured with spices and basted constantly, over a wood fire on an open spit. It is a popular way of feeding the multitudes at large French summer gatherings. This is my quick-fix version.

Ingredients

2 teaspoons cumin seeds
2 teaspoons coriander seeds
3 g

Europe
France
Main course
Gluten-free
North Africa
Summer
Mediterranean

Method

Grind together all the ingredients except for the lamb ribs, using a pestle and mortar or in a mini food-processor. Smear the paste all over the lamb and leave it to absorb the flavours for an hour or so.

Heat the grill of your oven to hot or set up your barbecue, and cook the meat for 20-30 minutes, turning it regularly.

Serve with fresh salad vegetables or