Moroccan rack of lamb

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15 min


6 to 8 servings

* PLUS Standing Time: 60 minutes, Roasting Time: 25 minutes


  • 3 racks lamb
  • 3 tbsp olive oil , or vegetable oil
  • 1 tbsp cumin
  • 1 tbsp ground coriander
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp coarsely ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 3 garlic cloves , minced


  • About an hour before roasting, remove lamb from refrigerator. Trim excess fat. Stir oil with seasonings and garlic. Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side. Place each rack as it is coated on a large baking sheet with shallow sides. Depending on pan size, bone ends may lay on pan edges.
  • For even cooking, leave coated lamb at room temperature for 1 hour. Or lamb can be refrigerated, lightly covered, up to 1 day. Bring to room temperature before roasting.
  • When ready to roast, preheat oven to 400F (200C). Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C). Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.

Nutrition (per serving)

  • Calories
  • 140,
  • Protein
  • 10.8 g,
  • Carbohydrates
  • 0.4 g,
  • Fat
  • 10.3 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 61 mg.

The idea for this aromatic lamb comes from The New Elegant but Easy Cookbook by Marian Burros and Lois Levine (Distican).