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Moroccan Rib Roast

This low-calorie beef roast is seasoned with coriander, lemon and cumin, the flavors of North African cuisine.

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  • Makes: 8 servings
  • Prep: 15 mins
  • Chill: Up to 24 hrs
  • Grill: 1 hr 30 mins

Moroccan Rib Roast

Directions

  1. 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.
  1. 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.
  1. 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.
  1. 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.

From the Test Kitchen

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.

Nutrition Facts (Moroccan Rib Roast)

  • Per serving:
  • 228 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 5 g monounsatured fat),
  • 68 mg chol.,
  • 196 mg sodium,
  • 2 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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