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Moroccan tagine lamb ribs

smokingalsmokingal Posts: 178
edited October 9 in Lamb

While shopping for various spices and seasonings, I stumbled across a North African spice
blend called Ras el Hanout.  I've seen this around and have been meaning to give it a try, so
there's no time like the present.  It's common in Moroccan cooking and I decided to use it to
infuse some of the typical flavors of a tagine on a few racks of lamb ribs.

The following ingredients were pureed to make the marinade: Ras el Hanout, vegetable broth
olive oil, pistachio oil, apricot preserves, tomato paste, ginger, garlic, lamb demi-glace and
a sweet vidalia onion.

 

photo IMG_20181006_120122_DRO_zpsxkptdnfxjpg

photo IMG_20181006_113817_DRO_zpsjifoa3q5jpg

 

The marinade was very aromatic and smelled like a curried tomato soup.

photo IMG_20181006_122117_DRO_zpsk85auej8jpg

 

I wasn't very happy with the lamb ribs.  They were not cut as per their label, were very lean
and required some trimming.  They were marinated overnight in a vacuum sealed bag.

 

photo IMG_20181006_123337_DRO_zpshih3wvrvjpg

photo IMG_20181006_125126_DRO_zps7riz8zbjjpg

photo IMG_20181006_131701_DRO_zps655el4p1jpg

 

After their overnight stint in the fridge, they were hit up with a rub of Ras el Hanout, garlic,
onion and pepper and placed on the Egg at 240F with hickory and cherry.

 

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After 3.5 hours, I started spritzing the ribs with an apple cider/vegetable broth blend.

 

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They picked up some color from the spritzing and were FTC'd while I finished preparing the
sides.

 

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Pearl couscous cooked with vegetable broth, garlic and olive oil.

 

photo IMG_20181008_153443_DRO_zpsftjbmoodjpg

 

Creamed spinach seasoned with a bit of onion soup mix and pepper.

 

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photo IMG_20181008_155331_DRO_zpsgemouqakjpg

photo IMG_20181008_161935_DRO_zpsjztpse4wjpg

 

Dinner is served.

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photo IMG_20181008_164839_DRO_zpskypwvm4qjpg

 

This particular blend of Ras el Hanout, while purporting a blend of 30 different spices, was not
spicy, but did remind me of a curry.  The ribs were juicy but I found the meat to be a little tough.
The couscous and spinach rounded out the meal.

Good eats.

It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, Kick Ash Basket, Smokeware SS Cap
http://barbecueaddict.com

Comments

  • bgebrentbgebrent Posts: 17,567
    Yes, yes, yes!  Fabulous cook.  How did you like the Ras el Hanout?
    Sandy Springs & Dawsonville Ga
  • smokingalsmokingal Posts: 178
    @bgebrent The Ras el Hanout was probably the most varied spice blend I've ever tried and I really enjoyed it.  I'm definitely going to use this for some future cooks.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, Kick Ash Basket, Smokeware SS Cap
    http://barbecueaddict.com
  • DoubleEggerDoubleEgger Posts: 13,846
    Inspiring 
  • Looks fantastic!

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • Sea2SkiSea2Ski Posts: 2,982
    Looks great!  I really do enjoy lamb ribs now.  Never heard of Ras el Hanout though. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • jtcBoyntonjtcBoynton Posts: 2,260
    Ras el Hanout is the basic Moroccan spice blend.  It means House Blend (sort of like saying BBQ rub).  Every cook has their own secret recipe.  Often contains turmeric, cinnamon, ginger, garlic, cumin, coriander, cardamom seeds, nutmeg, black pepper, and cloves. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • StormbringerStormbringer Posts: 1,399
    edited October 9
    Fantastic cook. I've used Ras el Hanout on a few things, including lamb. But not ribs ... this will be fixed soon.

    FWIW, if you like the taste ... fancy giving it a go with popcorn? :D

    https://thecooksdigest.co.uk/2016/07/10/ras-el-hanout-and-maple-syrup-popcorn/
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • calikingcaliking Posts: 11,848
    Great google moogly. Fantastic cook!!

    your cooks make me want be your neighbor :). I checked out your blog the other day, and there are quite a few things I want to try. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • LegumeLegume Posts: 8,933
    I just had a tagine for the first time a couple of weeks ago, loved the flavors.  I’ve never had lamb ribs but they look great.
    Austin, TX
  • FoghornFoghorn Posts: 6,897
    caliking said:
    Great google moogly. Fantastic cook!!

    your cooks make me want be your neighbor :). I checked out your blog the other day, and there are quite a few things I want to try. 
    I was trying to find the right words.  Great googly moogly seems to cover it.

    @caliking has a way with words.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • smokingalsmokingal Posts: 178
    @Stormbringer Thanks for the idea.  I will certainly try that recipe.
    @caliking Thanks.  I wouldn't mind being your neighbor either.   :)
    @Legume You should give lamb ribs a try.  They are usually pretty fatty, but if they get rendered properly, you'll even gobble up the fat.  You don't even need to remove the membrane.  In fact, not doing so allows you to leave them on longer to render more fat while keeping them juicy.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, Kick Ash Basket, Smokeware SS Cap
    http://barbecueaddict.com
  • Carolina QCarolina Q Posts: 13,522
    Well that looks delicious! I've never tried any Moroccan food though I do have an as yet unused, unglazed (and unseasoned) terracotta tagine plus heat diffuser. So, since I know I'll never find any Ras el Hanout around here, rather than order it, I looked up the recipe. Found several, combined them and came up with this (if anyone's interested)...

    1 tsp salt
    1 tsp ground cumin
    1 tsp ground ginger
    1 tsp ground turmeric
    3/4 tsp ground cinnamon
    3/4 tsp black pepper
    1/2 tsp ground white pepper
    1/2 tsp ground coriander seed
    1/2 tsp ground cayenne pepper
    1/2 tsp ground allspice
    1/2 tsp ground nutmeg
    1/4 tsp ground cloves
    1 tsp paprika
    1/2 tsp ground cardamom
    1/2 tsp lavender, crushed

    Had everything on hand, even lavender, so I mixed up a batch. My ginger, turmeric and cinnamon are getting a little long in the tooth, but it still smells and tastes pretty good. 

    I don't have any lamb ribs, but I think I have some leg of lamb in the freezer. Bet chicken thighs would work too. Now to season the tagine and figure out how to use it! 

    Thanks for the inspiration!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

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