Lamb spare ribs with méchoui flavours - Travers d’agneau façon méchoui

Le méchoui, or kharouf machwi in Arabic, is a traditional north African way of slowly roasting a small animal (goat, sheep or lamb), flavoured with spices and basted constantly, over a wood fire on an open spit.

It is a popular way of feeding the multitudes at large French summer gatherings. This is my quick-fix version.

Serves 4-5

2 tsp cumin seeds 2 tsp coriander seeds 3 garlic cloves, peeled 2-3 tbsp olive oil 2 tbsp lemon juice Pinch of saffron strands, optional Harissa paste, to taste Salt 1kg lamb ribs

Grind together all the ingredients, except for the lamb ribs, using a pestle and mortar or in a mini food-processor.

Smear the paste all over the lamb and leave it to absorb the flavours for an hour or so.

Heat the grill of your oven to hot or set up your barbecue, and cook the meat for 20-30 minutes, turning it regularly.

Serve with fresh salad vegetables or taboulé.