Grilled Moroccan Spiced Rack of Lamb

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I’ve been dying to dip into the spices I brought home from my Moroccan walk about.

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A barbecued rack of lamb and these assertive flavors seemed to be a natural pairing. Can’t wait to tuck in!

TIP: If you want, wrap the exposed bones in foil to prevent them for charring.

Grilled Moroccan Spiced Rack of Lamb

  • 2 whole racks of lamb, about 2 1/2 lbs
  • 3 cloves garlic, finely minced
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp mustard
  • 2 tsp Ras el Hanout
  • 2 tsp Harissa paste
  • 2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp pepper
  • 1 tsp Kosher salt
  • 1 tsp brown sugar
  • 1 large sprig fresh mint, leaves removed and chopped (optional)
  • 100g Tatziki, to serve

Clean the lamb and remove the silver skin if your butcher hasn’t already done so. Please the lamb into a snug fitting shallow dish.

In a small bowl, mix the rest of the ingredients except the Tatziki and rub the marinade into the lamb. Allow to marinate for 2 hours at room temperature or in the fridge overnight.

Preheat one side of your BBQ to high. Sear the lamb fat side down for 2-3 minutes. Flip and move to the other side of the BBQ away from the direct heat. Turn the previously searing side of the BBQ to medium and cover cooking for 18-22 minutes flipping once or twice until the internal temperature reaches 140°F for medium rare.

Remove the lamb from the BBQ and tent with foil. Rest for 10 minutes before slicing into individual lamb lollipops. Serve warm with Tatziki.

 

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