1/5 Photos of Moroccan Rack of Lamb
This recipe includes 1 hr of standing time to bring it to room temp before roasting. It's very easy to do and yields a wonderful result!
My Private Note
Units: US | Metric
- 1About an hour before roasting, remove lamb from refrigerator.
- 2Trim excess fat.
- 3Stir oil with seasonings and garlic.
- 4Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
- 5Place each rack as it is coated on a large baking sheet with shallow sides.
- 6Depending on pan size, bone ends may lay on pan edges.
- 7For even cooking, leave coated lamb at room temperature for 1 hour.
- 8Or lamb can be refrigerated, lightly covered, up to 1 day.
- 9Bring to room temperature before roasting.
- 10When ready to roast, preheat oven to 400F (200C).
- 11Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
- 12Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.
Browse Our Top Lamb/Sheep Recipes
You Might Also Like...View All Lamb/Sheep Recipes
Nutritional Facts for Moroccan Rack of Lamb
Serving Size: 1 (8 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 71.9
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 196.6 mg
- Total Carbohydrate 2.3 g
- Dietary Fiber 1.0 g
- Sugars 0.1 g
- Protein 0.5 g
The following items or measurements are not included:
racks of lamb