Moroccan-Spiced Rack of Lamb

Similar to my rack of lamb recipe, but sufficiently different to have a separate entry! Delightful for a hint of Africa as a change to regular lamb racks.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 413 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 ½ teaspoons ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 pinch cayenne pepper, or to taste
• ¼ cup chopped fresh mint
• ½ teaspoon ground coriander
• ½ teaspoon ground paprika
• 1 pinch ground cloves, or to taste

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.

Step 3

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.

Step 4

Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.

Step 5

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.

Step 6

Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.

Step 7

To serve, carve by cutting down between the ribs.