Moroccan spices join fresh mint and parsley to create a super flavorful rub for this simple roasted rack of lamb recipe.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
413 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
Step 3
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.
Step 4
Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
Step 5
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.
Step 6
Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
Step 7
To serve, carve by cutting down between the ribs.
Ingredients
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 pinch cayenne pepper, or to taste
1 pinch ground cloves, or to taste
0.5 teaspoon ground black pepper
0.5 teaspoon ground cinnamon
0.5 teaspoon salt
0.5 teaspoon ground allspice
0.5 teaspoon ground paprika
0.5 teaspoon ground coriander
0.25 cup chopped fresh mint
1.5 teaspoons ground ginger
1 (8 bone) rack Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fa