This Moroccan style Rack of Lamb Couscous recipe combines tender marinated lamb with authentic Moroccan couscous with turmeric.
Looking for a dish that combines rich, tender lamb with fluffy, aromatic couscous? This Moroccan Lamb and Couscous Recipe has it all.
Marinaded with herbs and spices and seared to perfection, the dish is filled with so much flavor. we like to have it with turmeric couscous that is fluffy and ready in no time. We like to serve it with the Moroccan carrot salad or Panzanella Toscana.
What Is Moroccan Lamb and Couscous?
Moroccan lamb and couscous is a dish that beautifully blends tender, spice-rubbed lamb with the fluffy couscous. Often made with a rack of lamb, lamb shoulder, or lamb steaks, this dish highlights the flavors of coriander, lemon, olive oil, and turmeric.
The couscous itself is infused with turmeric.
Rack of Lamb Recipe Ingredients
Lamb
We used a rack of lamb with 8 rib bones.
Moroccan-inspired Marinade for Lamb with Maximum Flavor
Marinating is key to making lamb that’s both flavorful and juicy.
We combined lemon juice and zest, olive oil, paprika, turmeric, dried thyme, cinnamon, crushed garlic, cumin, salt, and pepper. Lastly we added freshly chopped cilantro and mint.
Don’t skip the marinade, this is what gives the lamb that melt-in-your-mouth texture and deep Moroccan flavor.
Authentic Moroccan Couscous Ingredients
Should You Use Pearl Couscous or Traditional Couscous?
I used traditional couscous, but if you’re after a more rustic, hearty texture, pearl couscous is the way to go.
Turmeric couscous is very easy to make, all you need is couscous, ghee, olive oil, shallot, cumin, turmeric, lemon juice, and vegetable broth.
Moroccan Lamb with turmeric Couscous Recipe
First step: Make the marinade
In a small bowl, mix lemon juice and zest, olive oil, paprika, turmeric, dried coriander , crushed garlic, ground cumin, salt, and pepper. Lastly, stir in freshly chopped cilantro and mint.
Second step: Prepare the lamb
Start by trimming your rack of lamb of any excess fat or silverskin. Then rub the lamb generously with the marinade, making sure every part is well coated. Let the lamb marinate for at least 2 hours, but for deeper flavor, refrigerate it overnight. This allows the spices and lemon juice to break down the meat fibers and infuse the lamb with rich Moroccan flavors.
Third Step: Sear and Roast the Rack of Lamb
Once marinated, remove the lamb from the fridge and let it come to room temperature.
in the oven:
Preheat your oven to 200°C (390°F). In a hot skillet over medium-high heat, sear the lamb on all sides for 2–3 minutes each, until it develops a golden crust. Transfer the rack to a roasting dish and roast in the oven for about 20–25 minutes for medium-rare, or longer depending on your preferred doneness. Rest the lamb for 10 minutes before slicing into chops.
on the grill:
Preheat your grill to medium-high heat (around 400–450°F) and sear the lamb fat-side down over direct heat for 2–3 minutes per side until nicely browned, including the ends. Then move it to indirect heat, close the lid, and cook for another 15–20 minutes, or until the internal temperature reaches 125°F (60°C) for rare or 130–135°F (66°C) for medium-rare. Once done, let the lamb rest for 10 minutes before slicing into chops and serving with couscous or your favorite side dish. Use a meat thermometer for accuracy.
Fourth Step: Cook the Couscous
Begin by sautéing a diced shallot in a mix of ghee and olive oil in a pot over medium heat, until the shallot becomes soft and translucent. Then, add cumin, turmeric, salt, and pepper, stirring for 1–2 minutes to bloom the spices and deepen their aroma.
Next, pour in your broth (vegetable or chicken) and bring it to a gentle simmer. Add the couscous, stir once, cover the pot, and turn off the heat. Let the couscous steam for 5 minutes until fully cooked and fluffy.
Finally, uncover and fluff with a fork, then stir in a splash of lemon juice for a bright, fresh finish.
Other side dish ideas
How to serve Roasted rack of Lamb with couscous?
To plate your lamb with couscous, start by spooning the fluffy couscous onto a large serving dish or individual plates. Spread it out gently to form a bed.
Next, slice the rested rack of lamb into individual chops and arrange them over the couscous. Drizzle any juices from the roasting pan over the top for extra flavor. If desired, garnish with fresh herbs like cilantro, mint, or parsley.
For an authentic Moroccan touch, you can also add roasted vegetables, a spoonful of harissa, or a sprinkle of toasted almonds or dried fruit like chopped apricots or raisins to the couscous before serving.
This vibrant lamb couscous dish pairs beautifully with a simple side salad of cucumber, tomato, and red onion dressed in lemon juice and olive oil, or even a cooling yogurt sauce with garlic and mint.
Lamb Couscous Variations
Add sautéed or roasted vegetables like carrots, zucchini, bell peppers, and eggplant to the couscous.
Give your dish a traditional Moroccan twist by adding dried fruit such as raisins, chopped apricots, or dates.
Instead of a roasted rack, try using lamb shoulder or lamb chunks, slow-cooked in a spiced broth with garlic, onion, cumin, and turmeric. Serve the tender lamb stew over traditional couscous or fluffy pearl couscous.
Channel the flavors of a Jamie Oliver who used lamb cutlets, generously seasoned, that he paired with Mediterranean couscous full of roasted tomatoes, chopped parsley, and mint.
Moroccan Rack of Lamb with Couscous
Equipment
Ingredients
- 1 rack of lamb 8 rib bones
For the marinade
- ½ teaspoon Turmeric ground
- ½ teaspoon Cinnamon
- ½ teaspoon Cumin ground
- ½ teaspoon Coriander powder
- ½ teaspoon Paprika
- 4 cloves Garlic
- Salt and pepper to taste
- 1 pcs Lemon – for juice and zest
- ¼ cup Olive oil
- 1 handful Mint fresh, finely chopped
- 1 handful Cilantro fresh, finely chopped
for Turmeric Couscous
- 1 tablespoon ghee
- 1 tablespoon extra-virgin olive oil
- 2 pcs shallot finely minced
- ¼ teaspoon cumin
- ¼ teaspoon turmeric
- 1 cup vegetable broth or chicken
- 1 cup couscous
- ½ pcs lemon for the juice
- 1 handful cilantro fresh, finely chopped
- salt and pepper to taste
Instructions
- In a small bowl, mix lemon juice and zest, olive oil, paprika, turmeric, dried coriander , crushed garlic, ground cumin, salt, and pepper. Lastly, stir in freshly chopped cilantro and mint.½ teaspoon Turmeric, ½ teaspoon Cinnamon, ½ teaspoon Cumin, ½ teaspoon Coriander powder, ½ teaspoon Paprika, 4 cloves Garlic, Salt and pepper, 1 pcs Lemon – for juice and zest, 1/4 cup Olive oil, 1 handful Mint, 1 handful Cilantro
- Start by trimming your rack of lamb of any excess fat or silverskin. Then rub the lamb generously with the marinade, making sure every part is well coated. Let the lamb marinate for at least 2 hours, but for deeper flavor, refrigerate it overnight. This allows the spices and lemon juice to break down the meat fibers and infuse the lamb with rich Moroccan flavors.1 rack of lamb
- Once marinated, remove the lamb from the fridge and let it come to room temperature.
- in the oven:
- Preheat your oven to 200°C (390°F). In a hot skillet over medium-high heat, sear the lamb on all sides for 2–3 minutes each, until it develops a golden crust. Transfer the rack to a roasting dish and roast in the oven for about 20–25 minutes for medium-rare, or longer depending on your preferred doneness. Rest the lamb for 10 minutes before slicing into chops
- on the grill:
- Preheat your grill to medium-high heat (around 400–450°F) and sear the lamb fat-side down over direct heat for 2–3 minutes per side until nicely browned, including the ends. Then move it to indirect heat, close the lid, and cook for another 15–20 minutes, or until the internal temperature reaches 125°F (60°C) for rare or 130–135°F (66°C) for medium-rare. Once done, let the lamb rest for 10 minutes before slicing into chops and serving with couscous or your favorite side dish. Use a meat thermometer for accuracy.
- Begin by sautéing a diced shallot in a mix of ghee and olive oil in a pot over medium heat, until the shallot becomes soft and translucent. Then, add cumin, turmeric, salt, and pepper, stirring for 1–2 minutes to bloom the spices and deepen their aroma.1 tablespoon ghee, 1 tablespoon extra-virgin olive oil, 2 pcs shallot, 1/4 teaspoon cumin, 1/4 teaspoon turmeric, salt and pepper
- Next, pour in your broth (vegetable or chicken) and bring it to a gentle simmer. Add the couscous, stir once, cover the pot, and turn off the heat. Let the couscous steam for 5 minutes until fully cooked and fluffy.1 cup vegetable broth, 1 cup couscous
- Finally, uncover and fluff with a fork, then stir in a splash of lemon juice and garnish with freshly chopped cilantro.1/2 pcs lemon, 1 handful cilantro
