Grilled Moroccan Rib Roast

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Grilled Moroccan Rib Roast
Prep Time:
Serves: 8-10

2 tablespoons coriander seeds, crushed
2 tablespoons finely shredded lemon peel
1 tablespoon olive oil
1 teaspoon whole cumin seeds, crushed
1/2-1 teaspoon crushed red pepper
1/2 teaspoon coarse salt
4-5 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

Stir together coriander seeds, lemon peel, olive oil, cumin, red pepper and salt. Rub surface of meat thoroughly with 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 till an instant-read thermometer inserted into the center of the meat registers 155°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.