Moroccan rack of lamb
0
- Prep Time15 min
- Total Time15 min
- Makes6 to 8 servings
Ingredients
3 racks lamb
3 tbsp olive oil, or vegetable oil
1 tbsp cumin
1 tbsp ground coriander
1 tsp paprika
1 tsp cinnamon
1 tsp coarsely ground black pepper
1/2 tsp salt
1/2 tsp cayenne pepper
3 garlic cloves, minced
Instructions
About an hour before roasting, remove lamb from refrigerator. Trim excess fat. Stir oil with seasonings and garlic. Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side. Place each rack as it is coated on a large baking sheet with shallow sides. Depending on pan size, bone ends may lay on pan edges.
For even cooking, leave coated lamb at room temperature for 1 hour. Or lamb can be refrigerated, lightly covered, up to 1 day. Bring to room temperature before roasting.
When ready to roast, preheat oven to 400F (200C). Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C). Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.
Nutrition (per serving)
Calories 140, Protein 10.8g, Carbohydrates 0.4g, Fat 10.3g, Fibre 0.1g, Sodium 61mg.
The idea for this aromatic lamb comes from The New Elegant but Easy Cookbook by Marian Burros and Lois Levine (Distican).
