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!"
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- Ready In:
- 40mins
- Serves:
- Units:
Nutrition Information
13
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ingredients
- 3 racks of lamb
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1 teaspoon fresh coarse ground black pepper
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 3 minced garlic cloves
directions
- 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.
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Outstanding! My DH cooked the lamb over the bbq to perfection! My guests raved about this dish! Kudos to a great find!!!
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Forgot to rate.....5 stars all the way
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Delicious and it is very easy to prepare.
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Simple, easy, wonderful. -
10 stars for this! I scaled recipe for 2 (one rack) and cooked it on the outdoor grill. Flavors were delicious, especially with the added smoke flavor. Will be making this one again!
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