Moroccan Spiced Rack Of Lamb The beginning journey — a fragrant herbaceous mixture of cilantro, parsley, lemon juice, garlic and olive oil mixed in perfect harmony. This is the beginning of a perfect meal.
INGREDIENTS: 2
racks of lamb
HERB MIXTURE: ⁄3
cup cilantro, chopped
1
⁄3
cup parsley, chopped
¼
cup fresh lemon juice
3
garlic cloves, minced
1
Tbsp. olive oil
1
Spreading the heady spice rub of paprika, cumin, coriander, pepper, cinnamon and cayenne pepper atop the lamb is a dream come true. Spices will mingle and off to the grill. You're going to love this!
Mix together and reserve. SPICE RUB: 1
Tbsp. paprika
1
Tbsp. kosher salt
1
tsp. ground cumin
1
tsp. ground coriander
1
tsp. freshly ground black pepper
½
tsp. ground cinnamon
¼
tsp. cayenne pepper
Mix together and rub all over two racks of lamb. METHOD: Prepare a medium-hot fire on the grill. Grill racks fat side down until browned. Remove from heat and apply a layer of Dijon mustard over the fat side of the lamb. Gently but firmly press the herb mixture onto the meaty side of the lamb. Return lamb to grill and put the cover on the grill and cook for 15-20 minutes. Remove from heat and let rest for 10 minutes before carving into chops.
64 | MARCH/APRIL 2021
Prepare a medium-hot fire on the grill. Grill the seasoned racks fat side down, until they are brown. Now you are one step closer to perfection.
Remove browned lamb rack from heat and apply Dijon mustard over the fat side of the lamb. Gently but firmly press the herb mixture onto the meat.
Return the racks to the grill, cover and cook for 15-20 minutes. Remove from heat and allow to rest 10 minutes before serving.The only thing left to do? Sit down and enjoy a meal with your guests!
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