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Moroccan Rack of Lamb

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“This recipe includes 1 hr of standing time to bring it to room temp before roasting. It's very easy to do and yields a wonderful result!”

Ingredients Nutrition


  1. About an hour before roasting, remove lamb from refrigerator.
  2. Trim excess fat.
  3. Stir oil with seasonings and garlic.
  4. Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
  5. Place each rack as it is coated on a large baking sheet with shallow sides.
  6. Depending on pan size, bone ends may lay on pan edges.
  7. For even cooking, leave coated lamb at room temperature for 1 hour.
  8. Or lamb can be refrigerated, lightly covered, up to 1 day.
  9. Bring to room temperature before roasting.
  10. When ready to roast, preheat oven to 400F (200C).
  11. Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
  12. Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.

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