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!"
 
Moroccan Rack of Lamb created by Outta Here
Ready In:
40mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Annacia
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  1. Abby Girl
    Outstanding! My DH cooked the lamb over the bbq to perfection! My guests raved about this dish! Kudos to a great find!!!
     
  2. fcaraco_7211484
    Forgot to rate.....5 stars all the way
     
  3. laushuileung
    Delicious and it is very easy to prepare.
     
  4. Bob Marshall
    Simple, easy, wonderful.
     
  5. Outta Here
    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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