Roasted Rack Of Lamb Recipe
Recipe information
Make Roasted Rack Of Lamb in just 1h 30m. moroccan cous cous – fried mint
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Ingredients
For the Roasted Rack of Lamb
For the Moroccan Couscous
For the Fried Mint
For the Roasted Rack of Lamb
1. Prepare the Marinade
In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, cumin, paprika, salt, and black pepper to create a marinade.
2. Marinate the Lamb
Rub the marinade all over the rack of lamb, covering it thoroughly. Let it marinate for at least 1 hour at room temperature or refrigerate overnight for better flavor.
3. Preheat the Oven
Preheat your oven to 400°F (200°C).
4. Roast the Lamb
Place the marinated rack of lamb on a roasting pan and roast in the preheated oven for about 20-25 minutes for medium-rare, or until it reaches your desired doneness.
5. Rest the Lamb
Remove the lamb from the oven and let it rest for 10 minutes before slicing.
For the Moroccan Couscous
6. Prepare the Couscous
In a saucepan, bring vegetable broth to a boil. Add the couscous, raisins, slivered almonds, cinnamon, and salt. Stir well, cover, and remove from heat. Let it sit for about 5 minutes.
7. Fluff the Couscous
After 5 minutes, fluff the couscous with a fork to separate the grains and incorporate the ingredients.
For the Fried Mint
9. Fry the Mint
Add the fresh mint leaves to the hot oil and fry for about 30 seconds until crispy. Be careful not to let them burn.
10. Drain the Mint
Use a slotted spoon to remove the fried mint leaves and place them on a paper towel to drain excess oil.
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