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.
Nutritional Info
  • Calories – 491.4, Total Fat – 23.1g, Protein – 33.5g, Carbohydrate – 20g