Côtes d’agneau à la chermoula

Ingrédients

• 1 large handful of coriander leaves, chopped
• 1 large handful of flat-leaf parsley leaves, chopped
• 1 large handful of mint leaves, chopped
• 2 garlic cloves, chopped
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1/2 long red chilli, deseeded and chopped
• 3 tablespoons lemon juice
• 125 ml (1/2 cup) olive oil
• sea salt and freshly ground
• black pepper
• 3.5 lbs lamb ribs
• 3 tablespoons lard or other
• good-quality animal fat
• sea salt and freshly ground
• black pepper

Préparation

1. 1

   Blend together chermoula ingredients: To make the chermoula, combine the herbs, garlic, spices, chilli and lemon juice in a food processor and process to a paste. With the motor running, drizzle in the olive oil and process until smooth. Season with salt and pepper to taste.

2. 2

   Preheat oven: Preheat the oven to 150°C (130°C fan-forced).

3. 3

   Salt and pepper the ribs: Rub the ribs with the fat and sprinkle with a generous amount of salt and pepper.

4. 4

   Brown the ribs: Heat a large flameproof casserole dish over medium–high heat. Add the ribs in batches and seal on all sides for 4–5 minutes until browned.

5. 5

   Roast the ribs: Return all the ribs to the dish, cover with the lid and roast in the oven for 3 hours, or until the meat is tender and falling off the bone.

6. 6

   Cut ribs and add chermoula sauce: Cut the ribs into pieces, drizzle over the chermoula and serve.