Moroccan Rack of Lamb with Couscous

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Moroccan Rack of Lamb with Couscous

This Moroccan style Rack of Lamb Couscous recipe combines tender marinated lamb with authentic Moroccan couscous with turmeric.

Prep Time20

Cook Time1

Course: Main Course, Savory Dishes, Dips and Sauces

Cuisine: Mediterranean, MIddle Eastern

Keyword: Lamb Couscous, Moroccan Lamb Couscous, Moroccan Lamb with Turmeric Couscous

Servings: people

Calories: 821kcal

Author: Vladka Merva

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

Notes

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.

Nutrition