Rack of Lamb: Moroccan Spice

Moroccan Rack of Lamb on Plate

Moroc­can Rack of Lamb on Plate

A lit­tle cook­ing diver­sion: A Moroc­can Spiced Rack of Lamb.  I have some more stand-mix­er bak­ing to do, but my most recent attempt was lack-lus­ter.  More about that when I get it right.  This arti­cle is about our new year’s eve meal.  I want­ed to do some­thing fair­ly spe­cial withtout being too expen­sive.  As these “french cut” rack-of-lambs were on spe­cial, they fit the bill.

A stock attempt at lamb … rose­mary, maybe some dill, olive oil … it seemed below these won­der­ful cuts.  I spent some time talk­ing with my sis­ter about this and she google-texted me a recipe from some­where — I can’t exact­ly tell, but it sound­ed won­der­ful.  How­ev­er, it was new years eve and it want­ed pome­gran­ate juice.  I don’t keep that around.  Look­ing at the recipe, I decid­ed that the juice was used for it’s sweet­ness.  I decid­ed to sub­sti­tute “Water­loo Dark” … which is a Cana­di­an beer with a sweet almost can­dy-like taste.  I also had some “Mad Tom IPA” that I’ve been try­ing to find recipes to get rid of it in — but it has a decid­ed­ly bit­ter fin­ish, so I expect­ed it would­n’t be appro­pri­ate here.  While I don’t like Mad Tom, Musko­ka Cream Ale is the defin­i­tive Cream Ale for me.

The recipe also called for a shal­lot.  I used a reg­u­lar yel­low onion … although in hind­sight, I could have used a small­er one or half of one.  Depends on how you like onion.  I diced the onion the Ram­sey way… go look that up … he’s an excel­lent teacher when he isn’t rant­i­ng and rav­ing at some­one.  This recipe also reflects the gar­lic I used.  We love gar­lic here … might not be to oth­er’s taste.

The sides here were sim­ple steamed fresh broc­coli and a baked pota­to.  We do the pota­toes in the microwave first and then put them in the oven.  The rack of lamb only requires 30 min­utes in the oven … and this is not near­ly enough time for a good baked pota­to.

","3 cloves garlic, minced","1 tbsp butter","2 tsp cumin seeds","2 tsp coriander seeds","1\/2 stick cinnamon","2 tsp paprika","1\/4 tsp tumeric","2 one-pound racks lamb, french cut","1 tbsp olive oil","some salt","some pepper"],"recipeInstructions":["Start the sauce by combining the beer, chicken broth, onion and garlic in a small saucepan.","Reduce the sauce on medium high heat for about 20 minutes. You want to end up with 1\/2 to 3\/4 cup of sauce.","Preaheat your oven to 425F.","Toast the cumin seads, carroway seeds and cinnamon in a small frypan on medium heat. You may or may not have the seads and sticks. You can't fry the spice powder (well... of course you can, but the result is not good). If you just have the powdered spices, skip this.","Put seeds (if you have them) and sticks (if you have them) into a spice or coffee grinder. Zap them a bunch to make spice powder. See... you just made toasted spice powder. Go you.","Combine all the spices in a bowl and mix.","Get out a shallow oven tray. You're going to coat the lamb with olive oil and then spices, so sides on the tray will help (at bit) keeping the oven clean. Then again, maybe you like the heady aroma when you fire up the self-cleaning oven. Just make sure you're doing that at non-peak power times.","So... yeah... too much commentary in that note. Coat the lamb with olive oil (makes spices stick) and season with salt and pepper.","shake and sprinkle spices onto the lamb. I ended up with quite a bit extra. Put it in a baggy for something else. Labelled \"Moroccan Spice\" for lack of anything I'll actually remember. Pretty much my mother's influence here: can't throw away anything good. I'm still eating the last batch of bread that we're not talking about --- it's way too thick and dry (even stalled the stand-mixer), but I can't bring myself to throw it out.","Notes here say to roast the lamb until the interior is 135F. We took a chance and just did it for 30 minutes.","Bring the sauce back to a simmer if you turned it off at some point. Melt in the butter. Add more butter if you like (I did). This is basically a sweet-butter-beer sauce. What a nice bunch of words to string together sweet-butter-beer sauce.","Spoon the sauce over the Racks of Lamb."]}
Rack of Lamb: Moroc­can Spice
Print Recipe
Here we add a heavy cov­er­ing of Moroc­can spices to a rack of lamb, which is then baked. Strong meat, strong spices. Very Pun­gent.
Serv­ings Prep Time
2 large racks of lamb 30 min­utes
Cook Time
30 min­utes
Serv­ings Prep Time
2 large racks of lamb 30 min­utes
Cook Time
30 min­utes
Rack of Lamb: Moroc­can Spice
Print Recipe
Here we add a heavy cov­er­ing of Moroc­can spices to a rack of lamb, which is then baked. Strong meat, strong spices. Very Pun­gent.
Serv­ings Prep Time
2 large racks of lamb 30 min­utes
Cook Time
30 min­utes
Serv­ings Prep Time
2 large racks of lamb 30 min­utes
Cook Time
30 min­utes
Ingre­di­ents
The Sauce
The Moroc­can Spice
The Meat
Serv­ings: large racks of lamb
Instruc­tions
Start the Sauce
  1. Start the sauce by com­bin­ing the beer, chick­en broth, onion and gar­lic in a small saucepan.
    The Sauce in the Sauce Pan
  2. Reduce the sauce on medi­um high heat for about 20 min­utes. You want to end up with 1/2 to 3/4 cup of sauce.
Mak­ing the Moroc­can Spice
  1. Prea­heat your oven to 425F.
  2. Toast the cumin seads, car­roway seeds and cin­na­mon in a small fry­pan on medi­um heat. You may or may not have the seads and sticks. You can’t fry the spice pow­der (well… of course you can, but the result is not good). If you just have the pow­dered spices, skip this.
  3. Put seeds (if you have them) and sticks (if you have them) into a spice or cof­fee grinder. Zap them a bunch to make spice pow­der. See… you just made toast­ed spice pow­der. Go you.
    Coffee-Grind Spices
  4. Com­bine all the spices in a bowl and mix.
    Moroccan Spice Bowl
The Meat: Rack of Lamb
  1. Get out a shal­low oven tray. You’re going to coat the lamb with olive oil and then spices, so sides on the tray will help (at bit) keep­ing the oven clean. Then again, maybe you like the heady aro­ma when you fire up the self-clean­ing oven. Just make sure you’re doing that at non-peak pow­er times.
  2. So… yeah… too much com­men­tary in that note. Coat the lamb with olive oil (makes spices stick) and sea­son with salt and pep­per.
  3. shake and sprin­kle spices onto the lamb. I end­ed up with quite a bit extra. Put it in a bag­gy for some­thing else. Labelled “Moroc­can Spice” for lack of any­thing I’ll actu­al­ly remem­ber. Pret­ty much my moth­er’s influ­ence here: can’t throw away any­thing good. I’m still eat­ing the last batch of bread that we’re not talk­ing about — it’s way too thick and dry (even stalled the stand-mix­er), but I can’t bring myself to throw it out.
    Roast Moroccan Rack of Lamb
  4. Notes here say to roast the lamb until the inte­ri­or is 135F. We took a chance and just did it for 30 min­utes.
    Perfect Lamb
Fin­ish the Sauce
  1. Bring the sauce back to a sim­mer if you turned it off at some point. Melt in the but­ter. Add more but­ter if you like (I did). This is basi­cal­ly a sweet-but­ter-beer sauce. What a nice bunch of words to string togeth­er sweet-but­ter-beer sauce.
  2. Spoon the sauce over the Racks of Lamb.
    Moroccan Rack of Lamb on Plate
Recipe Notes

The notes on the source recipe say to get a “french” cut of lamb.  This is sim­ply remov­ing the fat from the bones so they are bare at the one end (see the pic­tures in the oven above).  We like or lamb and had a whole rack each.  I did­n’t sep­a­rate the roast into chops, but that seems to be one rec­om­men­da­tion.  Might also make the lamb go fur­ther to more peo­ple.

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References   [ + ]

1. see ramsey video
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3 Responses to Rack of Lamb: Moroccan Spice

  1. Aimee Gilbert says:

    For those inter­est­ed (I am the above-men­tioned sis­ter), the recipe is from a love­ly huge cook­book called “the bon appétit fast easy fresh cook­book” by Bar­bara Fairchild. It is a huge cook­book, a gift from our mum, actu­al­ly, a few Christ­mass­es ago… I have bare­ly begun to scratch the sur­face of its 1100 recipes.… But all that I have tried have been deli­cious!

  2. Aimee Gilbert says:

    Also.… Am a lit­tle jeal­ous I did­n’t get to share any of this lamb! 😉

    • dgilbert says:

      Well… show up with some lamb, and we’ll do it all again! I have some ideas for improve­ments. Maybe we’ll get the Slow­Cook­er Scal­loped Pota­toes going by then…

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