Moroccan Rack of Lamb

Recipe by Annacia
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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