Lamb ribs with potatoes and chermoula yoghurt recipe
 The herb-packed chermoula sauce brings these lamb ribs to life, with grilled and crushed potatoes for a hearty meal. 2 racks lamb ribs1 tsp garlic powder1 tsp onion powder1 tsp chilli powder1 tsp smoked paprika ½ tsp cayenne pepper 2 racks lamb ribs 1 tsp garlic powder 1 tsp onion powder 1 tsp chilli powder 1 tsp smoked paprika ½ tsp cayenne pepper 1 red onion, diced 4 garlic cloves, crushed1 tbsp coriander seeds, toasted and crushed½ tbsp cumin seeds, toasted and crushed2 green chillies, chopped3 preserved lemons, chopped 1 lemon, juice only2 tbsp olive oil1 tbsp chopped fresh parsley1 tbsp chopped fresh coriander1 tbsp chopped fresh mintsalt and freshly ground black pepper 1 red onion, diced 4 garlic cloves, crushed 1 tbsp coriander seeds, toasted and crushed ½ tbsp cumin seeds, toasted and crushed 2 green chillies, chopped 3 preserved lemons, chopped 1 lemon, juice only 2 tbsp olive oil 1 tbsp chopped fresh parsley 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint salt and freshly ground black pepper 10 Pink Fir Apple potatoes, par-boiled3 garlic cloves, crushed 3 tbsp olive oil 1 tbsp red wine vinegar 100g/3½oz Greek-style yoghurt 30g/1oz tahini 10 Pink Fir Apple potatoes, par-boiled 3 garlic cloves, crushed 3 tbsp olive oil 1 tbsp red wine vinegar 100g/3½oz Greek-style yoghurt 30g/1oz tahini Method To make the grilled lamb ribs, preheat the oven to 200C/180C/Gas 6.Mix the garlic powder, onion powder, chilli powder, smoked paprika and cayenne pepper in a bowl. Slash the fat side well of the lamb ribs and rub the marinade over. Lay in a baking dish with 200ml/7fl oz water in the bottom and cover with kitchen foil. Roast for 1–1 hour 20 minutes.Preheat the grill to high.Use a sharp knife to cut the lamb racks into separate ribs. Grill until blistered.To make the chermoula, add all the ingredients to a food processor and blend together. Taste and season with salt and freshly ground black pepper. To make the grilled potato salad, grill the par-boiled potatoes until charred, this will take 3–4 minutes. While the potatoes are warm, crush lightly with a fork and mix with the garlic, olive oil and vinegar.In a bowl, mix the yoghurt with 50ml/2fl oz of the chermoula and tahini.To serve, scatter the potatoes over a platter, then spoon over the chermoula and yoghurt sauce. Serve alongside a plate of the grilled lamb. To make the grilled lamb ribs, preheat the oven to 200C/180C/Gas 6. To make the grilled lamb ribs, preheat the oven to 200C/180C/Gas 6. Mix the garlic powder, onion powder, chilli powder, smoked paprika and cayenne pepper in a bowl. Slash the fat side well of the lamb ribs and rub the marinade over. Lay in a baking dish with 200ml/7fl oz water in the bottom and cover with kitchen foil. Roast for 1–1 hour 20 minutes. Mix the garlic powder, onion powder, chilli powder, smoked paprika and cayenne pepper in a bowl. Slash the fat side well of the lamb ribs and rub the marinade over. Lay in a baking dish with 200ml/7fl oz water in the bottom and cover with kitchen foil. Roast for 1–1 hour 20 minutes. Preheat the grill to high. Preheat the grill to high. Use a sharp knife to cut the lamb racks into separate ribs. Grill until blistered. Use a sharp knife to cut the lamb racks into separate ribs. Grill until blistered. To make the chermoula, add all the ingredients to a food processor and blend together. Taste and season with salt and freshly ground black pepper. To make the chermoula, add all the ingredients to a food processor and blend together. Taste and season with salt and freshly ground black pepper. To make the grilled potato salad, grill the par-boiled potatoes until charred, this will take 3–4 minutes. To make the grilled potato salad, grill the par-boiled potatoes until charred, this will take 3–4 minutes. While the potatoes are warm, crush lightly with a fork and mix with the garlic, olive oil and vinegar. While the potatoes are warm, crush lightly with a fork and mix with the garlic, olive oil and vinegar. In a bowl, mix the yoghurt with 50ml/2fl oz of the chermoula and tahini. In a bowl, mix the yoghurt with 50ml/2fl oz of the chermoula and tahini. To serve, scatter the potatoes over a platter, then spoon over the chermoula and yoghurt sauce. Serve alongside a plate of the grilled lamb. To serve, scatter the potatoes over a platter, then spoon over the chermoula and yoghurt sauce. Serve alongside a plate of the grilled lamb.