Roast Rack Of Lamb With Moroccan Spices Recipes

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ROASTED RACK OF LAMB



Roasted Rack of Lamb image

I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Provided by JENNINE1980

Categories     Meat and Poultry Recipes     Lamb

Time 40m

Yield 4

Number Of Ingredients 11

½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  • Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  • Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g

MOROCCAN RACK OF LAMB



Moroccan Rack of Lamb image

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!

Provided by Annacia

Categories     Lamb/Sheep

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 racks of lamb
3 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
3 minced garlic cloves

Steps:

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

Nutrition Facts : Calories 71.9, Fat 7.2, SaturatedFat 1, Sodium 196.6, Carbohydrate 2.3, Fiber 1, Sugar 0.1, Protein 0.5

ROAST RACK OF LAMB WITH MOROCCAN SPICES



Roast rack of lamb with Moroccan spices image

This fresh-flavoured roast is lightly spiced with a hint of citrus - an ideal dinner for two

Provided by Good Food team

Categories     Main course, Supper

Time 45m

Number Of Ingredients 18

5 tbsp olive oil
1 tbsp harissa paste (use 1½ tbsp if you like it hot)
¼ tsp cumin
¼ tsp turmeric
¼ tsp paprika
¼ tsp ground coriander
20g pack flatleaf parsley , chopped
½ small lemon , juice only
1 rack of lamb (6-8 cutlets, see tip, below)
2 carrots , peeled and cut into chunks
100g couscous
150ml vegetable stock
1 satsuma , juice only
¼ tsp ground allspice
½ x 20g pack of fresh mint , chopped
½ red onion , finely chopped
50g flaked almond , toasted
Greek yogurt , to serve

Steps:

  • Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
  • Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
  • Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
  • Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

Nutrition Facts : Calories 888 calories, Fat 67 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.22 milligram of sodium

MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)



Moroccan Spice Rub (For Lamb & Other Meat) image

From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.

Provided by NELady

Categories     Low Cholesterol

Time 5m

Yield 5 Tablespoons, 1 serving(s)

Number Of Ingredients 10

2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon ground coriander
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon clove
1/8 teaspoon cayenne, to taste
2 tablespoons minced fresh garlic, to taste

Steps:

  • Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.

Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5

L'HAM M'HAMMAR RECIPE - MOROCCAN ROASTED LAMB OR BEEF WITH ONION CONFIT



L'ham M'hammar Recipe - Moroccan Roasted Lamb or Beef with Onion Confit image

M'hammar of Lamb or Beef falls into the category of dishes enjoyed by nearly everyone-even those who aren't normally fond of red meat. Lamb or beef is slow-cooked until tender enough to fall off the bone; it's then served with a spiced confit of onion. This is the signature presentation of a classic dish made with love and attention.

Provided by Nada Kiffa | Taste of Maroc

Categories     Main Course

Time 8h45m

Number Of Ingredients 13

3.3 lbs. lamb or beef shoulder with bones, cut into 5 large pieces ((can also use leg or rack of lamb))
2 to 4 cloves garlic, (pressed or finely chopped)
1 tsp smen ((or ghee or olive oil))
1 1/2 tbsp sweet paprika
1 tsp salt, (or to taste)
1 tsp ground ginger
1/2 tsp ground black pepper
1/2 tsp ground white pepper
18 oz. of yellow onions, (finely sliced or chopped)
1 pinch saffron threads
1/3 to 1 cup water
2 to 3 tbsp oil, (mixed olive and vegetable oil)
3.5 oz. almonds (blanched and fried)

Steps:

  • Combine the spice rub ingredients in a bowl or with pestle and mortar. Rub the mixture over the meat and massage it thoroughly. Cover and leave in the fridge for at least 6 hours or overnight.
  • When ready to cook, transfer the meat to a heavy-bottomed, deep pot or pressure cooker. Add the sliced onions, saffron threads, water and oil. (Note: Use 1/3 cup water if preparing in a conventional pot and 1 cup water if preparing in a pressure cooker.)
  • If cooking in a regular pot, cover and simmer the meat for about 2 hours or until tender, checking occasionally to add a little water if the liquids appear to be drying out. If cooking in a pressure cooker, cover and cook with medium-low pressure for about 80 minutes or until tender, swirling the pot occasionally to be sure that liquids remain and the meat and onions aren't burning. Interrupt to add a little more water only if necessary.
  • The meat is cooked to proper tenderness when you can easily pinch it off the bone. When done, remove it from the pot and cover with plastic so it doesn't dry out.
  • If you are serving this dish in the next hour, place the meat in a 400° F (200° C) preheated oven for about 20-25 min, turning it occasionally to brown it on all sides. Adjust the browning to your liking.
  • In the meantime, continue cooking the onions, stirring frequently and taking care not to scorch them, until they have reduced to a paste-like texture. The cooking oil should be the oil liquid you see in the pot.
  • To serve, place the meat in a warm dish and surround it by the onion paste (daghmira). Traditionally it is eaten by hand directly from the platter, using pieces of bread in lieu of a fork.

Nutrition Facts : Calories 436 kcal, Carbohydrate 11 g, Protein 57 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 173 mg, Sodium 599 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

MOROCCAN-SPICED RACK OF LAMB



Moroccan-Spiced Rack of Lamb image

Similar to my rack of lamb recipe, but sufficiently different to have a separate entry! Delightful for a hint of Africa as a change to regular lamb racks.

Provided by Sonya Jane

Categories     Meat and Poultry Recipes     Lamb

Time 1h5m

Yield 4

Number Of Ingredients 13

¼ cup chopped fresh mint
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 ½ teaspoons ground ginger
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
½ teaspoon ground paprika
½ teaspoon ground coriander
½ teaspoon salt
1 pinch cayenne pepper, or to taste
1 pinch ground cloves, or to taste
1 (8 bone) rack Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fat, choice, raw

Steps:

  • Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
  • Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
  • Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.
  • Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
  • To serve, carve by cutting down between the ribs.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 1.7 g, Cholesterol 97 mg, Fat 34.8 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 12.8 g, Sodium 368 mg, Sugar 0.1 g

LEG OF LAMB WITH MOROCCAN SPICES



Leg of Lamb With Moroccan Spices image

There's nothing like the combination of cinnamon, cumin and coriander to give your kitchen an inviting aroma - and the finished lamb will have a beautifully dark and redolent exterior. Don't know how to carve a lamb? Mark Bittman shows you how in this video.

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon paprika
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 tablespoon freshly ground black pepper

Steps:

  • Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix the spices with the salt and pepper; rub the meat all over with the spice mixture.
  • Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check. If the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
  • After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving and serving.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 17 grams, Sodium 443 milligrams, Sugar 0 grams, TransFat 0 grams

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