"Mechoui" of lamb ribs

June 14, 2006

Serves 2

``Mechoui is the North African version, in spirit at least, of a Carolina pig pickin' -- a community feast centered around a whole lamb," writesSteven Raichlen. Cook these on a rotisserie, but they can be done just as easily using indirect heat on a charcoal or gas grill. Serve them with harissa, a North African hot sauce (see right).

1	small onion, quartered
3	cloves garlic, halved
1	piece (1 inch) fresh ginger, peeled and sliced
3	tablespoons sweet paprika
2	teaspoons coarse salt, or more to taste
1	teaspoon freshly ground black pepper
1	teaspoon ground coriander
1/2	teaspoon ground cinnamon
1/4	teaspoon ground cardamom
1	teaspoon grated lemon rind
3	tablespoons lemon juice, or more to taste
2 to 3	tablespoons olive oil, or more as needed
2	racks Denver lamb ribs (trimmed lamb breast; about 2 pounds total)
1	lemon, cut into wedges

1. In a food processor, work the onion, garlic, ginger, paprika, salt, pepper, coriander, cinnamon, and cardamom in short bursts until the mixture forms a coarse paste. With the motor running, add the lemon rind, 3 tablespoons of the lemon juice, and enough of the olive oil to make a consistency like mayonnaise. Taste for seasoning, adding more salt, lemon juice, or oil, if you like (you'll have about 1 cup).

2. Place a rack of ribs meat - side down on a rimmed baking sheet. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth or paper towel to gain a secure grip, peel off the membrane. Repeat with the remaining rack.

3. Spread each side of the ribs with the paste. Cover with plastic wrap and refrigerate until ready to grill. Use right away or marinate for two hours or overnight.

4. Set up a charcoal or gas grill for indirect grilling (see Page D1 ) and preheat to medium (325 to 350 degrees). Place a large drip pan in the center of the grill under the grate.

5. When ready to cook, brush and oil the grill grate. Place the ribs in the center of the grate, over the drip pan and away from the heat. Cover the grill and cook the ribs for 1 to 1 1/2 hours or until they are golden brown, cooked through, and the meat has shrunk back from the ends of the bones by about 1/4 inch.

5. Transfer the ribs to a cutting board and let the ribs rest for a few minutes. Serve the racks, whole or cut into individual ribs, with the lemon and harissa.

Adapted from ``Raichlen on Ribs"