Lamb Ribs with Rice and Vegetables
Ingredients
- 12 pieces lamb ribs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sweet spice
- 1 teaspoon crushed hot pepper
- 1/4 cup olive oil
Rice
- 2 cups basmati rice
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, crushed
- 1 small hot pepper
- 1 cup chickpeas
- 2 medium tomatoes, peeled and chopped
- 1 cup parsley, chopped
- 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 soak it in salted water for 30 minutes.
In a small deep plate, combine salt, pepper, sweet spice, hot pepper, and oil.
Place the ribs in a wide plate, spread the spice mixture over the meat pieces, cover, and refrigerate for one hour to absorb the spices.
In a medium pot, heat the oil over medium heat, add onion and garlic, and stir until onion softens, then add rice and stir for 3 minutes until color changes.
Add hot pepper, chickpeas, tomatoes, parsley, salt, pepper, mint leaves, lemon juice, and broth, and let the rice cook on high heat for 7 minutes.
Reduce heat, cover the pot, and let rice cook for 20 minutes.
Prepare the electric grill and heat it well, then wipe the grill with a little olive oil.
Place the ribs on the grill and 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 grill flavor.
