This beef roast is infused with the delicious
flavors of coriander, lemon, and cumin.
Moroccan Rib Roast
- 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 facts per serving: 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
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and Family Network for the best of cooking,
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and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
