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