Moroccan Rack of Lamb
Elevate your dinner table with this Moroccan Rack of Lamb, a dish that combines tender, succulent lamb with bold North African flavors. Marinated in a luxurious blend of olive oil, garlic, and warm spices like cumin, coriander, cinnamon, and turmeric, this recipe infuses the meat with aromatic depth. Hints of honey and lemon juice add a perfectly balanced touch of sweetness and acidity, while fresh parsley and cilantro bring vibrant herbal notes. After a quick roast in the oven, the lamb emerges juicy and flavorful with a beautifully caramelized crust. Ideal for an impressive dinner party or a special family meal, this dish pairs wonderfully with couscous, roasted vegetables, or a refreshing cucumber salad for a true Moroccan-inspired feast.
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Recipe Information
Ingredients
- 2 racks rack of lamb
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground paprika
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lemon juice
- 1 tablespoon honey
Instructions
Trim any excess fat from the racks of lamb and set aside.
In a small bowl, combine olive oil, minced garlic, cumin, coriander, cinnamon, paprika, turmeric, ground ginger, salt, black pepper, fresh parsley, fresh cilantro, lemon juice, and honey. Mix well to form a marinade.
Rub the marinade generously all over the lamb, ensuring it is evenly coated. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat your oven to 400°F (200°C). Remove the lamb from the refrigerator and let it come to room temperature while the oven preheats.
Place the racks of lamb on a baking sheet lined with aluminum foil, fat-side up. Cover the ends of the bones with foil to prevent burning.
Roast in the preheated oven for 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F (55°C). Adjust cooking time to your desired level of doneness.
Remove the lamb from the oven and let it rest for 10 minutes, loosely covered with foil, to allow the juices to redistribute.
Cut the racks into individual chops and serve immediately, garnished with extra parsley or cilantro if desired.
Nutrition Facts
Calories |
5154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.5 g | 540% | |
| Saturated Fat | 179.5 g | 898% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1476 mg | 492% | |
| Sodium | 4709 mg | 205% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 18.6 g | ||
| Protein | 299.8 g | 600% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 4492 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
