This Moroccan lamb is the perfect dinner for that time of year when the days are getting shorter. Tender, juicy rack of lamb marinated in a heady mix of moroccan spices. Just delicious!
Moroccan rack of lamb recipe (Serves 2)
Moroccan rack of lamb recipe
- 1 rack of lamb (trimmed and frenched, approx. 300g)
- 1 teaspoon ground cumin seeds
- 1 teaspoon ground coriander seeds
- 1 teaspoon turmeric
- 1 teaspoon hot paprika (ground)
- 30g ginger (grated if fresh or ground)
- 2 cloves of garlic, crushed
- 1 tablespoon Olive oil
- 300g cut and diced pumpkin
- 1 medium-sized onion, chopped
- Salt and black pepper to taste
- In a ziplock bag, combine all the spices with the garlic and ginger with 1 teaspoon of Olive oil. Coat the rack of lamb in the spices and leave in the bag to marinate for 2 – 4 hours preferably overnight.
- Heat 1 teaspoon of oil in a pan and sear the rack for approximately 5 minutes in total. This should leave the lamb nicely browned.
- Pre-heat your oven to 220 degrees or 200 degrees if using a fan-assisted oven. Transfer into an oven plate along with any juices from the pan. Place in the oven for 15 minutes (for medium rare lamb) or 25 minutes (well-done).
- Take the lamb out of the oven, wrap in foil and leave to rest for 15 minutes.
- Serve with couscous or wild rice.
- Calories – 491.4, Total Fat – 23.1g, Protein – 33.5g, Carbohydrate – 20g
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