Moroccan rack of lamb with a spicy rub

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5 min


8 servings

* PLUS Roasting Time: 30 minutes


  • 3 racks fresh Canadian lamb , or 2 pkgs frozen New Zealand racks of lamb
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp curry powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp cayenne pepper , optional


  • If using frozen lamb, thaw overnight in wrapper in a dish in the refrigerator. For best results, bring lamb to room temperature about 1 hour before roasting. Preheat oven to 350F (180C).
  • Place lamb, fat-side up, on a baking sheet. Stir oil with honey and seasonings. Brush over meat and fat side of racks. Roast, uncovered, in centre of 350F (180C) oven until an instant-read thermometer reaches 140F (60C) for rare, about 30 minutes.
  • Remove racks to a carving board. Then cover with a tent of foil for 5 minutes before carving into chops. Serve with basmati rice and new peas, or potatoes tossed with chopped fresh mint and baby carrots.

Nutrition (per serving)

  • Calories
  • 208,
  • Protein
  • 18.8 g,
  • Carbohydrates
  • 3.4 g,
  • Fat
  • 13.1 g,
  • Fibre
  • 0.3 g,

Our blend of spices adds an aromatic exotic taste to tender lamb without overpowering its delicate flavour. Hold back the cayenne if hot spices don’t appeal.

Easter leg of lamb

Bring a 4-pound(2-kg) boneless leg of lamb to room temperature. Remove any strings or netting. Trim off excess fat. Place lamb, fat-side down, on a cutting board. To make thickness of meat even, slash thickest portion of lamb to a depth of 1 to 1-1/2 inches (2.5 to 3.5 cm). Open it up butterfly fashion. Brush top and sides with spice mixture and place in a shallow roasting pan. Roast in a preheated 350F (180C) oven for 1-1/4 to 1-1/2 hours. For medium-rare, lamb will need about 20 minutes per pound (500 g).