Moroccan Rib Roast
This delicious beef rib roast is infused with the delicious flavors of coriander, lemon, and cumin.
2 tablespoons coriander seeds, crushed
2 tablespoons finely shredded lemon peel
1 tablespoon olive oil
1 teaspoon whole cumin seeds, crushed
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon coarse salt
1 (4 to 5-pound) beef rib roast
8 cloves garlic, peeled and cut into slivers
Assorted peeled and cut-up vegetables, such as carrots, turnips, and sweet peppers
- In a small bowl stir together coriander seeds, lemon peel, olive oil, cumin, red pepper, and salt. Rub surface of meat thoroughly with coriander mixture.
- Cut 1/2-inch-wide slits randomly into top and sides of meat. Insert garlic slivers deep into slits. If desired, cover and chill meat for up to 24 hours.
- Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place meat on the lightly oiled grill rack over the drip pan.
- Cover and grill for 1 1/2 to 2 hours or until an instant-read thermometer inserted into the center of the meat registers 155 degree F for medium doneness. Add assorted cut-up vegetables to grill during the last 45 minutes of grilling, removing and setting them aside as they become tender. Carve meat and serve with the grilled vegetables.
Makes 8 to 10 servings.
Test Kitchen Tip: You may prepare this recipe using leg of lamb instead of a beef rib roast as part of a more authentic Moroccan feast. For a 3 to 4-pound leg of lamb, grill for 2 to 3 hours or until a meat thermometer registers 155 degree F for medium doneness.
Nutritional Information Per Serving (1/8 of recipe): calories: 228, total fat: 11g, saturated fat: 4g, monounsaturated fat: 5g, cholesterol: 68mg, sodium: 196mg, carbohydrate: 2g, total sugar: 0g, fiber: 1g, protein: 29g, vitamin C: 5%, calcium: 3%, iron: 16%
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. ©; 2003 Meredith Corporation. All Rights Reserved.