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Moroccan Rack Of Lamb

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Ingredients

Adjust Servings:
3 racks of lamb
3 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
3 minced garlic cloves

Nutritional information

71.9
Calories
65 g
Calories From Fat
7.2 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
196.6 mg
Sodium
2.3 g
Carbs
1 g
Dietary Fiber
0.1 g
Sugars
0.5 g
Protein
8 g
Serving Size

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Moroccan Rack Of Lamb

Features:
    Cuisine:

    Outstanding! My DH cooked the lamb over the bbq to perfection! My guests raved about this dish! Kudos to a great find!!!

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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!, Outstanding! My DH cooked the lamb over the bbq to perfection! My guests raved about this dish! Kudos to a great find!!!, Forgot to rate…..5 stars all the way


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    Steps

    1
    Done

    About an Hour Before Roasting, Remove Lamb from Refrigerator.

    2
    Done

    Trim Excess Fat.

    3
    Done

    Stir Oil With Seasonings and Garlic.

    4
    Done

    Spoon a Third on Fat Side of Each Lamb Rack. Evenly Spread Over Fat and Meaty Ends and Lightly Over Bone Side.

    5
    Done

    Place Each Rack as It Is Coated on a Large Baking Sheet With Shallow Sides.

    6
    Done

    Depending on Pan Size, Bone Ends May Lay on Pan Edges.

    7
    Done

    For Even Cooking, Leave Coated Lamb at Room Temperature For 1 Hour.

    8
    Done

    or Lamb Can Be Refrigerated, Lightly Covered, Up to 1 Day.

    9
    Done

    Bring to Room Temperature Before Roasting.

    10
    Done

    When Ready to Roast, Preheat Oven to 400f 200c.

    Avatar Of Jesse Johnston

    Jesse Johnston

    Pasta perfectionist known for her handmade noodles and flavorful sauces.

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