STREAMING NOW: The Layover

Moroccan Rack of Lamb

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
40mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: