How to Make Moroccan-Spiced Rack of Lamb - A Step-by-Step Guide

When it comes to indulgent and exotic flavors, few cuisines can rival the rich and fragrant dishes of Moroccan cuisine. One standout dish that exemplifies the bold and aromatic flavors of Moroccan cooking is the Moroccan-Spiced Rack of Lamb. This dish is a delightful symphony of spice and succulent meat that will transport your taste buds to the bustling markets and aromatic alleyways of Marrakech.

The star of this dish is, of course, the rack of lamb. Known for its delicate yet flav...

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Ingredients

  • ¼ cup chopped fresh mint
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch ground cloves, or to taste
  • 1 (8 bone) rack Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fat, choice, raw

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 35 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
  • Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
  • Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.
  • Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
  • To serve, carve by cutting down between the ribs.
  • Nutrition

    413 cal.

    • Total Fat: 35g
    • Saturated Fat: 13g
    • Cholesterol: 97mg
    • Sodium: 368mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 1g
    • Total Sugars: 0g
    • Protein: 22g
    • Vitamin C: 4mg
    • Calcium: 39mg
    • Iron: 2mg
    • Potassium: 320mg