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Moroccan Mechoui Lamb Ribs

Serves 4
Brian Streeter
Pairs well with:
Rubaiyat, North Coast

Mechoui, which means "roasted on an open fire", is traditionally prepared by roasting a whole lamb over a spit. Chef Brian Streeter's recipe for Moroccan Mechoui Lamb Ribs is an easy, delicious way to prepare slabs of lamb spareribs on the grill. These grilled, exotically spiced lamb ribs pair well with Cakebread Cellars Rubaiyat.


2 T. coriander seed
2 T. cumin seed
1 T. garlic, minced
4 T. harissa*
1 T. Spanish paprika
1 T. fresh rosemary, chopped
1 T. fresh thyme, chopped
1 tsp. black pepper, ground
2 T. lemon juice
1/4 c. olive oil

4 lamb rib racks (Denver cut)


Toast the coriander and cumin seeds over medium heat until the seeds start to pop and brown. Remove from the heat and cool. Grind the coriander and cumin seeds in a spice mill, and combine with the garlic, harissa, paprika, rosemary, thyme, pepper, lemon juice, and olive oil. Whisk the mixture together well. On the back side of the ribs, remove the membrane that covers the bones. Rub the ribs with the marinade on both sides at least 24 hours prior to preparation.

Light the grill. Create a surface area on the grill for direct heat and an area of indirect heat, whereby the coals are not directly under the meat. When the coals are hot, sear the ribs over the high heat section of the grill. Once the ribs are evenly brown, approximately 10 minutes, move to the cool section of the grill to continue cooking over indirect heat. Cook the ribs for twenty minutes a side, then turn and repeat this three more time until the meat pulls away from the bone. Remove the meat from the grill and season with salt and pepper.

To serve, cut ¾ of the way between each of the ribs. Serve a side of ribs to each guest with your favorite side dishes like cole slaw and potato salad.

  • Harissa is a Moroccan hot sauce that can be found in some gourmet and specialty food markets.

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