A blog about life, food and photography.

Roasted Rack of Lamb with Moroccan Spice

Roasted Rack of Lamb with Moroccan Spice

 

Aren’t you gorgeous? You’re a really attractive hunk of meat. And it’s okay for 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? I was talking about the rack of lamb. Yea, that’s right, I called you a rack of lamb. And if I may say, 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.  Add 1 tsp. of fresh mint, or fresh parsley if you have it.

I purchased a bottle of Moroccan Rub, from Pampered Chef, a few months ago. It worked quite well, and had a lot of flavor.

DSC_0147small

Ingredients:

  • 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 is 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.

DSC_0145small

DSC_0148small

2) Brush paste onto meat, refrigerate for 1 hour.

DSC_0149small

3) Place rack of lamb on a raised cooking rack in a roasting pan, bone side down.

DSC_0165small

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.

DSC_0169small



6 thoughts on “Roasted Rack of Lamb with Moroccan Spice”

Leave a Reply

Your email address will not be published. Required fields are marked *