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Lamb - Grilled Moroccan Rack of Lamb

Source of Recipe

from det news com recipe box


Recipe Introduction

Lamb would traditionally be served with a fiery pepper relish called harissa. Harissa canned or in jars at Middle Eastern and North African markets or gourmet shops, or you can make your own. This seasoning is good for any cut of lamb or beef for that matter, whole or butterflied leg, loin or rib chops, even cubes of lamb for shish kebabs.

Recipe Link: data.detnews.com/homestyle/food/recipes/details.hbs?myrec=413

List of Ingredients

2, 1 1/2 pound each, racks of lamb
2 minced garlic cloves
coarse salt
1 small onion, cut in half lengthwise
1 teaspoon + 1 tablespoon ground cumin, separated
1 teaspoon ground coriander
1 teaspoon ground paprika
1 teaspoon ground white pepper
1/2 teaspoon ground cardamon
1/2 teaspoon ground ginger
1/4 cup extra virgin Olive oil
lemon wedges, for serving, optional


Recipe

French the racks of lamb or have your butcher do this for you.
Trim layer of fat off each rack.
Place racks in a baking dish.
Place garlic and 1 teaspoon salt in a mixing bowl.
Mash to a smooth paste with back of a wooden spoon.
Coarsely grate onion into bowl.
Stir in 1 teaspoon cumin, coriander, paprika, pepper, cardamom,
ginger and oil.
Spread spice paste all over the meaty parts of racks, but not
on rib bones.
Cover, refrigerate and let marinate for 2 to 4 hours.
Set up grill for direct grilling and preheat to medium high.
When ready to cook, place lamb on hot grate, meat side down,
and grill until cooked to taste:
8 to 12 minutes per side for medium/rare,
about 145 degrees on instant read meat thermometer
...cooking time will depend on size of racks.
Rotate racks 90 degrees after 4 minutes to create an attractive
grill marking.
Stand racks upright for 1 to 2 minutes to grill each end.
There will probably be flare ups, so be prepared to move
lamb to a cooler part of grill.
If ends of the bones start to burn, protect with folded aluminum foil.
Transfer racks to a platter and let rest for 3 minutes.
Carve lamb into chops.
To serve, place 1 tablespoon each of coarse salt and cumin in tiny bowls.
Arrange the lemon wedges around the lamb, if desired.
Let diners sprinkle their own piece of lamb with a little
coarse salt and cumin, and squeeze with lemon juice,
if desired.
Makes 4 servings.

Per serving:
504 calories; 34 g fat (9 g saturated fat; 61 percent
calories from fat); 4 g carbohydrates; 139 mg cholesterol; 1,299 mg sodium;
43 g protein; 1.5 g fiber.