MOROCCAN-SPICED RACK OF LAMB

Moroccan-Spiced Rack of Lamb image

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.

Provided by Sonya Jane

Categories Meat and Poultry Recipes Lamb

Time 1h5m

Yield 4

Number Of Ingredients 13

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Ingredients

¼ cup chopped fresh mint
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 ½ teaspoons ground ginger
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
½ teaspoon ground paprika
½ teaspoon ground coriander
½ teaspoon salt
1 pinch cayenne pepper, or to taste
1 pinch ground cloves, or to taste
1 (8 bone) rack Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fat, choice, raw

Steps:

Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
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.
Preheat the oven to 425 degrees F (220 degrees C).
Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
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.
Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
To serve, carve by cutting down between the ribs.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 1.7 g, Cholesterol 97 mg, Fat 34.8 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 12.8 g, Sodium 368 mg, Sugar 0.1 g