Lamb Ribs with Rice and Vegetables
Ingredients
- 12 lamb rib pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon allspice
- 1 teaspoon crushed chili
- 1/4 cup olive oil
For rice
- 2 cups basmati rice
- 3 tablespoons olive oil
- 1 medium chopped onion
- 3 crushed garlic cloves
- 1 small hot pepper
- 1 cup chickpeas
- 2 medium peeled and chopped tomatoes
- 1 cup chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mint leaves
- 2 tablespoons lemon juice
- 3 cups broth
Preparation
Wash the rice several times under cold water and then soak it in salted water for 30 minutes.
In a small deep plate, put the salt, pepper, allspice, crushed chili, and oil; mix the spices together.
Place the lamb ribs in a wide plate, spread the spice mixture over the meat, cover the plate, and refrigerate for an hour to allow the spices to be absorbed.
In a medium pot, heat the oil over medium heat, add the onion and garlic, stir until the onion softens, add the rice and stir for 3 minutes until its color changes.
Add the hot pepper, chickpeas, tomatoes, parsley, salt, pepper, mint leaves, lemon juice, and broth; let the rice cook on high heat for 7 minutes.
Reduce the heat, cover the pot, and let the rice cook for 20 minutes.
Prepare the electric grill, heat it well, and wipe it with a little olive oil.
Place the lamb ribs on the grill, grill until golden brown, then flip to the other side and cook until done.
Place the ribs on the rice and let it sit for about 15 minutes for the rice to absorb the flavor of the grill.
