Ingredients for Moroccan Rack Of Lamb
- Racks Of Lamb
- Olive Oil
- Ground Cumin
- Ground Coriander
- Paprika
- Cinnamon
- Fresh Coarse Ground Black Pepper
- Salt
- Cayenne Pepper
- Minced Garlic Cloves
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How to Make Moroccan Rack Of Lamb
- At least 1 hour before roasting, remove lamb racks from the refrigerator and let them come to room temperature.
- Trim any excess fat from the lamb racks.
- In a small bowl, whisk together the olive oil, Moroccan spice blend (or homemade mixture), and minced garlic.
- Generously spoon about one-third of the spice mixture onto the fat side of each lamb rack.
- Evenly spread the remaining spice mixture over the fat and meaty ends of the racks, and lightly coat the bone side.
- Place the coated lamb racks on a large, shallow baking sheet.
- Note: Bone ends may rest on the edges of the pan depending on size. Adjust rack placement as needed.
- Leave the coated lamb at room temperature for 1 hour to allow flavors to meld.
- (Optional) Lamb can be refrigerated, lightly covered, for up to 1 day. Bring to room temperature before roasting.
- Preheat oven to 400°F (200°C).
- Roast the lamb, uncovered, for 25-30 minutes for rare to medium-rare, or until an instant-read thermometer inserted into the thickest part registers 140-150°F (60-66°C) for medium-rare.
- Remove the lamb from the oven and transfer to a cutting board.
- Tent loosely with aluminum foil and let rest for 5 minutes before slicing into individual chops.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
4g
Carbs
0g
