This Moroccan-style rack of lamb is a shows topping centerpiece that blends bold flavor with elegant simplicity. Each rack is rubbed with a fragrant blend of cumin, coriander, cinnamon, paprika, and garlic—then oven-roasted until perfectly juicy, tender, and golden-crusted.
The result is a deeply flavorful, aromatic dish that’s both comforting and refined.
Whether you're hosting a holiday dinner, entertaining guests, or simply elevating your weekend table, this North
African-inspired recipe brings warmth and wow-factor. With its blend of traditional Moroccan spices and modern presentation, it captures the essence of global dining trends and timeless hospitality.
⦁ 3 racks of lamb
⦁ 3 tbsp olive oil
⦁ 1 tbsp ground cumin
⦁ 1 tbsp ground coriander
⦁ 1 tsp paprika
⦁ 1 tsp cinnamon
⦁ 1 tsp ground black pepper
⦁ ½ tsp salt
⦁ ½ tsp cayenne pepper
⦁ 3 garlic cloves, minced
1. Trim and Prep the Lamb
Remove excess fat from the lamb racks and pat dry.
2. Make the Spice Rub
In a small bowl, mix olive oil with all spices and minced garlic to form a paste.
3. Marinate
Rub the spice mix over the lamb. Place in a greased baking dish and let sit at room temperature for 1 hour.
4. Roast the Lamb
Preheat oven to 400°F (200°C). Roast for 30–35 minutes, or until internal temperature reaches your desired doneness (135°F for medium-rare).
5. Rest and Serve
Let rest for 10 minutes before slicing. Serve warm.
🛒 Choosing Ingredients
✔ Rack of Lamb – Choose frenched racks (bones cleaned) for elegant presentation and easy slicing
✔ Olive Oil – Helps create a rich, flavorful crust when blended with spices
✔ Spices – Use high-quality ground cumin, coriander, cinnamon, paprika, and cayenne for bold Moroccan flavor
✔ Garlic – Freshly minced garlic brings sharpness and depth to the rub
✔ Salt & Pepper – Essential for balancing spice and enhancing the meat’s natural flavor
👩🍳 Preparation
✔ Trim the Fat – Remove excess fat cap to prevent greasiness and allow spices to penetrate
✔ Pat Dry – Ensures even browning and prevents steaming in the oven
✔ Spice Rub Paste – Mix olive oil with spices and garlic into a thick paste for maximum adhesion
✔ Marinate at Room Temp – Let lamb sit for 1 hour before roasting to take the chill off and deepen flavor
🔥 Cooking Techniques & Temperatures
✔ Oven Temp – Preheat to 400°F (200°C)
✔ Roasting Time – Roast for 30–35 minutes, depending on the thickness of the racks
✔ Internal Temperature Guide:
• Rare: 125°F / 52°C
• Medium-Rare: 130–135°F / 54–57°C
• Medium: 140–145°F / 60–63°C
✔ Resting Time – Let rest 10 minutes after roasting to redistribute juices
🍳 Balancing Flavors
✔ Spice Balance – The cinnamon and cayenne give sweet heat—adjust to taste
✔ Crisp Crust Tip – Roast uncovered for a golden crust, or broil for 2–3 minutes at the end for extra char
✔ Herb Boost – Add chopped mint or parsley just before serving for a fresh finish
✔ Acidic Lift – Serve with a squeeze of lemon or yogurt-based sauce to cut through richness
📦 Storage
✔ Fridge – Keeps well in an airtight container for up to 3–4 days
✔ Freezer-Friendly – Freeze unsliced, cooked lamb for up to 2 months; wrap tightly in foil
✔ Reheat Tip – Reheat gently in a 300°F (150°C) oven for 10–15 minutes to avoid drying out
✔ Meal Prep Tip – Slice and serve cold in salads or wraps for a luxe leftover lunch
🍽 Serving
✔ Serve With – Couscous, harissa-roasted vegetables, garlic yogurt sauce, or herb flatbread
✔ Garnish Ideas – Toasted nuts, lemon wedges, or chopped herbs for color and contrast
✔ Presentation Tip – Slice between bones for individual chops and fan out on a platter
✔ Perfect For – Holiday dinners, dinner parties, date nights, or when you want to impress