This beautiful and delicious Moroccan inspired rack of lamb with turmeric couscous is just so perfect. It’s a marinade made with herbs and spices, tossed over the lamb, seared and finished in the oven - it is filled with so much flavor. This is hands down one of my favorite rack of lamb recipes.
Discover the story behind fresh, American-raised lamb or try grilling a beautiful Aussie rack of lamb that had been frenched, and give it a Moroccan inspired twist in the seasonings.
Lamb might look intimidating to make, but it is actually one of the easiest meats to prepare. Plus, it cooks in much less time than an oven roast, so it is pretty ideal even on weeknights.
Recipe: Moroccan Spiced Rack of Lamb and Flat Bread | Afternoon Express | 20 December 2022
Why You'll Love This Recipe
So to recap, why would you like this Roasted Moroccan Rack of Lamb?
- It is filling and packed with flavors.
- It is an easy, yet impressive meal to have.
Ingredients Needed
What are the ingredients needed to make this recipe?
Read also: The Allure of Blue and White Tile
- Lamb
- Cocoa powder
- Spices
- Olive oil
- Honey
- Fresh lemon Juice
- Scallion
Cooking Method
Roasting
Preheat your oven to 400 degrees. Then, heat a cast iron skillet or large oven-safe pan with a drizzle of extra-virgin olive oil. Sear your rack of lamb until charred on all sides.
Once seared, add in your oven to roast for another 10 to 15 minutes, until cooked to your desired doneness, I like mine medium-rare with a nice crust and super tender inside. Remove from the oven, rest and slice the chops, transfer to a serving dish or serving platter with your couscous.
Bake to desired tenderness for 20-25 minutes, depending on the size of your lamb chops. Use a meat thermometer to gauge the internal temperature of the cooking meat. 125 degrees will be medium rare, add +5 degrees in increments to cook more “well done”.
Grilling
Heat up your grill to 350°F. Move lump coals to one side, to create a Direct and Indirect Heat source.
Place the marinated meat straight onto the hot grate, bone side down, grill for 5 - 7 minutes to brown over Direct Heat. Turn the meat over, meat side down, and allow to cook over Indirect Heat for about 15 - 20 minutes or until a thermometer reads between 120°F for rare and 150°F for medium.
Read also: Morocco's Blue Pearl
Step-by-Step Instructions
How to Make Roasted Moroccan Rack of Lamb
First, on a small dish mix together the spices- cocoa powder, cumin, coriander, paprika, ground cinnamon, and garlic powder. Pat the rack of lamb dry and season generously with salt and pepper on all sides.
Heat 1 ½ tablespoon olive oil over medium-high in a large oven-safe sauté pan. Sear the lamb, skin side down for 4 minutes until browned. Remove and set on a plate. Cover the rack of lamb with the spice blend, making sure to get all areas of the lamb.
Place the rack on the baking sheet, and cook on the center rack for 20-25 minutes.
Lamb Marinade
For the lamb marinade: We are blending a mix of cilantro, mint, garlic cloves, turmeric, cumin, lemon zest with olive oil, sugar and salt and pepper.
In a food processor, blend garlic, mint, turmeric, cilantro, cumin, lemon zest, olive oil, salt and pepper and sugar until a thick and creamy marinade forms. Adjust with water if needed, about 1 tablespoon. Add over your lamb and let sit out to marinade and come to room temperature, about 1 hour.
Read also: Men's Moroccan Fashion
Olive Oil Marinade
In a small bowl, mix together the Lemon zest and juice, smoked Paprika, chopped fresh Mint and Olive Oil with the Salt and Pepper. Set aside until ready to use.
One hour before grilling, place the Aussie Racks of Lamb in a dish, add the Olive Oil Marinade mixture and massage well all over meat. Cover with plastic wrap and marinade at room temperature for 1 hour.
Turmeric Couscous
To serve, we’re having turmeric couscous that is ready in no time. The turmeric couscous is SO easy: all you need is butter, oil, shallot, cumin, turmeric, broth and couscous.
While your lamb is marinating, make your couscous by sautéing a diced shallot in butter and olive oil in a pot, until translucent. Toss in cumin, turmeric and salt and pepper to bloom the spices another 1-2 minutes.
Next add your broth, and bring to a light simmer. Toss in your couscous, turn off the heat and let the couscous cook, covered, for another 5 minutes. Open and fluff, toss in lemon juice.
Serving Suggestions
What can I serve with this rack of lamb recipe?
- Crispy Grilled Potato Salad with Horseradish Sauce
- Red Pepper Mashed Potatoes (First add a generous serving of Red Pepper Mashed Potatoes to the plate. Top with the Moroccan Rack of Lamb Chops and garnish with the Tomato Agrodulce.)
Popular articles:
tags: #Moroccan
