Whats Cookin’ – Moroccan Rubbed Rack of Lamb

June 2023 Recipe…

The Moroccan rubbed rack of lamb is a flavorful and exotic dish that is perfect for any special occasion, The end result is a mouthwatering dish that will impress any dinner guest… Enjoy!

Moroccan Rub Ingredients:

  • 1 T ground cumin
  • 1 T ground coriander
  • 1 T turmeric
  • 1 T paprika
  • 1 T salt
  • 1 tsp. grated nutmeg
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • 1 tsp. ground allspice
  • 1 tsp. cayenne
  • ½ tsp. ground cloves

Rack of Lamb Ingredients:

  • 2 racks of lamb
  • 1 cup Moroccan spice rub
  • Salt and pepper to taste

English Sauce Ingredients
(for the top of the lamb):

  • 8 oz. cream cheese
  • 1½ cups chicken stock
  • 1 cup sour cream
  • Salt and pepper to taste

Moroccan Rub Directions:

Step 1: Thoroughly mix all ingredients in a bowl. Store up to 3 months in an airtight container.

Rack of Lamb Directions:

Step 1: Rub lamb generously with Moroccan spice rub.

Step 2: Sear lamb in very hot pan for 1-2 minutes each side, making sure to brown all the way around.

Step 3: Bake in oven for 10 minutes at 350 degrees.

Step 4: Let rest at least 20 minutes, or up to 3 hours. You can refrigerate for up to 2 days, but when service cooking time will very depending on how cold your refrigerator is.

Step 5: When ready to serve, cook at 350 degrees for 10 minutes for medium rare, 15 minutes for medium and 20 minutes for medium well.

English Sauce Directions:

Step 1: Blend all ingredients together with emulsion blender.

Step 2: Drizzle over top of lamb.

Recipe By:

Chef Josh Carey has been cooking for more than 20 years. Starting in a small pizza restaurant in the Bay Area, he loves cooking pasta and Italian food. He finished his culinary degree from Shasta College in 2012. He became a sous chef in 2015 and executive chef later that year, and opened his own catering company in 2021. Carey puts on five- to 10-course wine dinners in addition to catering for larger parties as a buffet. He can be reached at (530) 691-1345.

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