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.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Trim any excess fat from the racks of lamb and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove the lamb from the oven and let it rest for 10 minutes, loosely covered with foil, to allow the juices to redistribute.

Step 8

Cut the racks into individual chops and serve immediately, garnished with extra parsley or cilantro if desired.

Nutrition Facts

Serving size	1936.2 grams (1936.2g)

Amount per serving	% Daily Value*
Calories	5154

Total Fat 421.50g	540%
Saturated Fat 179.50g	898%
Polyunsaturated Fat 4.00g
Cholesterol 1476mg	492%
Sodium 4709mg	205%
Total Carbohydrate 32.00g	12%
Dietary Fiber 4.40g	16%
Total Sugars 18.60g
Protein 299.80g	600%

Vitamin D 0IU	0%
Calcium 109mg	8%
Iron 33mg	184%
Potassium 4493mg	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.

Source of Calories

Fat: 74.1%

Protein: 23.4%

Carbs: 2.5%