Prep 15 mins
Cook 25 mins
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!
- About an hour before roasting, remove lamb from refrigerator.
- Trim excess fat.
- Stir oil with seasonings and garlic.
- Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
- Place each rack as it is coated on a large baking sheet with shallow sides.
- Depending on pan size, bone ends may lay on pan edges.
- For even cooking, leave coated lamb at room temperature for 1 hour.
- Or lamb can be refrigerated, lightly covered, up to 1 day.
- Bring to room temperature before roasting.
- When ready to roast, preheat oven to 400F (200C).
- Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
- Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.
This was wonderful! I love a recipe that is elegant enough for company, yet is absolutely simple to make. The flavors in the rub really stood out, and complemented the flavor of the lamb nicely. I had a few ribs left over, which I enjoyed cold the next day for lunch, also a wonderful meal. This is definitely a keeper!
We just love anything Moroccan! And this is just amazing! I had two racks but I made the full seasoning mix , but didn't use it all, saved some for another piece of meat. I do think (for my taste) I would reduce the amount of cayenne only because lamb is such a delicate flavoured meat and the heat takes away from the flavour. That is just opinion. I will definately be making this again. Thank you for posting.
Fabulous! This one is a keeper for sure!!! I tried it both ways, in the oven and on the grill. I like the oven way best, but try for yourself and see which one you like! Thank you so much for sharing this fabulous recipe! LA :-)