Grilled Moroccan-Spiced Rack of Lamb Recipe
Yield: 4 Servings
Prep: 15 Min | Cook: 30 MIn
Total Time: 55 Min
Ingredients
For the Herb Mixture:
- 1/3 cup finely chopped fresh cilantro
- 1/3 cup finely chopped fresh parsley
- 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly minced garlic (about 3 medium cloves)
For the Spice Rub and Lamb:
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 2 Frenched 7- to 10-rib racks of lamb, trimmed of all but a thin layer of fat (about 1 1/2 to 2 pounds each)
- 2 tablespoons Dijon mustard
Directions
- In a medium bowl, combine cilantro, parsley, lemon juice, olive oil, and garlic to make the herb mixture. Set aside.
- In a small bowl, mix together paprika, salt, cumin, coriander, black pepper, cinnamon, and cayenne to form the spice rub. Rub this mixture all over the racks of lamb.
- Light one chimney full of charcoal. When fully lit and covered with gray ash, pour the coals onto one side of the grill. Place the cooking grate, cover the grill, and preheat for 5 min. Clean and oil the grilling grate.
- Place lamb racks over the hot side of the grill, fat side down. Cook until well browned, 3–5 min. Transfer lamb to a cutting board.
- Brush Dijon mustard over the fat side of each rack. Press the herb mixture evenly onto the mustard layer.
- Return the racks to the grill, fat side up, close to (but not directly over) the coals. Cook until an instant-read thermometer inserted into the center registers 130°F (54°C), about 15–25 min depending on size and heat level.
- Remove lamb from the grill and let rest uncovered for 10 min. Slice between the ribs into chops and serve immediately.
Special Equipment
- Charcoal grill or gas grill
