Name: Paul Farag’s chermoula lamb ribs fatteh
Prep time: 25 min
Cook time: 200 min
Total time: 225 min
Yield: 6 - 8
Ingredients: 2 lamb spare rib racks (800gm each), cap on; ½ cup each mint, flat-leaf parsley and coriander leaves, loosely packed; Char-grilled flatbread, to serve; Chermoula; 150 ml extra-virgin olive oil; 2 garlic cloves, finely grated; 2½ tbsp lemon juice; 1 small red onion, finely chopped; 1 cup each flat-leaf parsley and coriander leaves, firmly packed and finely chopped; 1 tsp each cumin and coriander seeds, toasted; 1 tsp ras el hanout (recipe; 1/4 tsp each ground turmeric, paprika and chili powder; Tahini sauce; 280 gm plain yoghurt; 40 gm toum (see recipe tips); 40 gm hulled tahini; 2 garlic cloves, finely grated; 3 tsp lemon juice; Burnt nut butter; 100 gm slightly salted butter; 50 gm pine nuts; 50 gm slivered almonds

“This is one of my favourite cuts of lamb – delicious and full of flavour,” says chef Paul Farag. “The idea behind this meal is to create your own way, having every element separate. It becomes an interactive-style meal with family or friends.”

Ingredients

2 lamb spare rib racks (800gm each), cap on

½ cup each mint, flat-leaf parsley and coriander leaves, loosely packed

Char-grilled flatbread, to serve

Chermoula

150 ml extra-virgin olive oil

2 garlic cloves, finely grated

2½ tbsp lemon juice

1 small red onion, finely chopped

1 cup each flat-leaf parsley and coriander leaves, firmly packed and finely chopped

1 tsp each cumin and coriander seeds, toasted

1 tsp ras el hanout (recipe

1/4 tsp each ground turmeric, paprika and chili powder

Tahini sauce

280 gm plain yoghurt

40 gm toum (see recipe tips)

40 gm hulled tahini

2 garlic cloves, finely grated

3 tsp lemon juice

Burnt nut butter

100 gm slightly salted butter

50 gm pine nuts

50 gm slivered almonds

Method

1.For chermoula, place ingredients in a bowl, season to taste and stir well to combine.

2.Preheat oven to 140˚C. Place lamb ribs in a large roasting pan and season to taste. Spoon over half chermoula and rub all over lamb; roast until ribs are very tender (3 hours).

3.Meanwhile, for tahini sauce, whisk ingredients together in a bowl, then season to taste. Place over a double boiler before serving until tahini sauce has warmed through (3 minutes). Do not allow mixture to get too hot or it will split.

4.For burnt nut butter, heat a saucepan over high heat. Add butter and swirl in pan until it begins to foam (5 minutes). Remove from heat, add nuts, and stir to combine. Season to taste and keep warm until ready to serve.

5.Preheat a lightly greased barbecue or char-grill pan to high. When lamb is ready, barbecue lamb, turning gently until browned all over (5 minutes). Cut ribs in pairs, transfer to a platter and drizzle with remaining chermoula and burnt nut butter. Serve with herb salad, tahini sauce and charred flatbread on the side.

Paul Farag’s recipe for toum here.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Steve Pearce

Ingredients

Method

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