Aren’t you gorgeous?Â You’re aÂ really attractive hunk of meat. And it’s okay forÂ a hunk of meat like you to have a little fat around the edges, that makes it more natural. Wait, what are we talking about? What are YOU talking about?Â I was talking aboutÂ the rack of lamb. Yea, that’s right, I called you a rack of lamb.Â And if I may say,Â that’s a nice rack you have.
Innuendos aside, this recipe was fairly easy. No, I did not make my own Moroccan spice, because I didn’t want to spend the money on 9 different bottles of spice to blend together. But please feel free to cheat, by adding one fresh spice to give the recipe an extra fresh kick to it.Â Add 1 tsp. of fresh mint, or fresh parsley if you have it.
I purchased a bottle of Moroccan Rub, from Pampered Chef,Â a few months ago. It worked quite well, and had a lot of flavor.
- 1 rack of lamb (7-8 ribs)
- 2 tsp. olive oil
- 2 tsp. Moroccan spice
**If you want to make your own Moroccan spice, here isÂ a recipe (from Epicurious.com):
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
1) In a bowl, mix spice into olive oil, making a paste.
2) Brush paste onto meat, refrigerate for 1 hour.
3) Place rack of lamb on a raised cooking rack in a roasting pan, bone side down.
4) Preheat oven to 425 degrees. Roast for 25 minutes. Take out of oven and insert meat thermometer in meatiest part of rack. The temp usually rises 5-10 degrees out of the oven. 125 degrees for rare, and 135 degrees for med. rare. Cover loosely with aluminum foil for 5 – 10 minutes before cutting. That way the juices stay inside the meat. Serves 3-4.