I first discovered Rack of Lamb about 10 months ago and cannot believe it’s only the second time I’ve cooked with it. I guess it’s because I’m the only one in the house who enjoys lamb so it’s quite a lot of meat for just myself (even with a big appetite!). It’s also a pretty expensive cut of meat and I can get a lot more for my money by buying a whole chicken instead.
It is quite a straightforward cut of meat to cook with. Just ensure it isn’t overcooked as it will ruin the flavour and also allow it to rest for the appropriate amount of time (resist the temptation to eat it!).
The Moroccan marinade is wonderfully aromatic and a little spicy but perfect for this cut of meat. I hope you enjoy this Moroccan Rack of Lamb as much as I did!
Serves 2 | Prep 5 Mins | Cooking 25 Mins
Rack of Lamb (fat trimmed)
3 tablespoon Olive Oil
1 tablespoon Chilli Chipotle Paste
1/4 teaspoon Cumin
1/4 teaspoon Turmeric
1/4 teaspoon Ground Coriander
1/2 Lemon (juice only)
Pre-heat the oven to 200C (for fan-assisted). Mix the ingredients in a medium-sized bowl.
Place the rack of lamb inside a baking tray and add the marinade all over the lamb, then place inside the pre-heated oven for 20 minutes (rare) or 25 minutes (medium).
After the cooking time has finished, remove the tray from the oven and allow the lamb to rest for 10 minutes.
Meanwhile make the couscous by pouring 1 cup of couscous into a large enough bowl, then add 2 cups of boiling water, season and cover for 10 minutes.