Moroccan Inspired Rack of Lamb with Turmeric Couscous

5 from 1 vote

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This beautiful, and delicious Moroccan inspired rack of lamb with turmeric couscous is just so perfect, I am obsessed. This is hands down one of my favorite rack of lamb recipes. It’s a marinade made with herbs and spices, tossed over the lamb, seared and finished in the oven – it is filled with so much flavor.

To serve, we’re having turmeric couscous that is ready in no time. I LOVE lamb chops, and they are really easy to make.

What is the best cooking method for lamb?

I like to do a pretty hard sear on the stovetop (or grill) of the lamb, to get a really nice char on the crust of it, then I will place in the oven to finish cooking!

What can I serve with this rack of lamb recipe?

I LOVE this lamb with our Crispy Grilled Potato Salad with Horseradish Sauce. I would also serve with Panzanella with Za’atar Croutons.

Moroccan Inspired Rack of Lamb with Turmeric Couscous

What ingredients do you need to make this rack of lamb recipe?

Lamb: We are using a lamb rack of ribs of about 8 bones.

For the lamb marinade: We are blending a mix of cilantro, mint, garlic cloves, turmeric, cumin, lemon zest with olive oil, sugar and salt and pepper. This is a wonderful and super delicious green Moroccan inspired marinade.

The turmeric couscous is SO easy: all you need is butter, oil, shallot, cumin, turmeric, broth and couscous. We are tossing in our lemon juice, and reserving the other half to serve over the lamb chops.

Top with any of your favorite herbs, such as oregano, parsley, fresh rosemary, or fresh thyme!

Moroccan Inspired Rack of Lamb with Turmeric Couscous

How do you make roasted rack of lamb?

How to Make your Lamb Marinade

You’ll start by blending garlic, mint, turmeric, cilantro, cumin, lemon zest, olive oil, salt and pepper and sugar till’ it’s really creamy and dreamy. 

Next, you’ll bring your rack of lamb to room temp and add your marinade all throughout the lamb.

How to Make Your Turmeric Couscous

Begin by sautéing a diced shallot in butter and olive oil in a pot, until translucent. Toss in cumin, turmeric and salt and pepper to bloom the spices another 1 and 2 minutes.

Next add your broth, and bring to a light simmer. Toss in your couscous, turn off the heat and let the couscous cook, covered, for another 5 minutes. Open and fluff, toss in lemon juice.

How to Cook Your Lamb to Perfection?

What temperature do you roast a rack of lamb? Preheat your oven to 400 degrees.

Then, heat a cast iron skillet or large oven-safe pan with a drizzle of extra-virgin olive oil. Sear your rack of lamb until charred on all sides and there is a nice crust on the outside of the lamb.

Once seared, add in your oven to roast for another 10 to 15 minutes, until cooked to your desired doneness, I like mine medium-rare with a nice crust and super tender inside. Remove from the oven, rest and slice the chops, transfer to a serving dish or serving platter with your couscous. Serve with a sprinkle of any reserved herbs.

Moroccan Inspired Rack of Lamb with Turmeric Couscous

Check out the below lamb recipes for more inspiration!

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Updated from February 2021

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Moroccan Inspired Rack of Lamb with Turmeric Couscous
5 from 1 vote

Moroccan Inspired Rack of Lamb with Turmeric Couscous

This beautiful, and delicious Moroccan inspired rack of lamb is just so perfect, I am obsessed. It’s a marinade made with herbs and spices!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

For The Lamb

  • 1/4 cup cilantro
  • 1/4 cup fresh mint
  • 4 garlic cloves
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • zest of 1 lemon, save juice for couscous and serving
  • 1/4 cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper to taste
  • pinch of sugar
  • 1 rack of lamb, about 8 bones

Turmeric Couscous

  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, finely minced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1 cup vegetable or chicken broth
  • 1 cup couscous
  • kosher salt and freshly ground black pepper to taste
  • finish with 1/2 your lemon juice, other 1/2 for serving

Instructions 

  • Preheat your oven to 400 degrees. 
  • In a food processor, blend garlic, mint, turmeric, cilantro, cumin, lemon zest, olive oil, salt and pepper and sugar until a thick and creamy marinade forms. Adjust with water if needed, about 1 tablespoon.  
  • Add over your lamb and let sit out to marinade and come to room temperature, about 1 hour.
  • While your lamb is marinating, make your couscous by sautéing a diced shallot in butter and olive oil in a pot, until translucent. Toss in cumin, turmeric and salt and pepper to bloom the spices another 1-2 minutes.
  • Next add your broth, and bring to a light simmer. Toss in your cous cous, turn off the heat and let the couscous cook, covered, for another 5 minutes. Open and fluff, toss in lemon juice. 
  • In the meantime, heat a cast iron with a drizzle of oil. Sear your rack of lamb until charred on all sides.
  • Once seared, add in your oven for another 10 to 15 minutes, until cooked to your desired doneness. Remove from the oven, rest and slice the chops. Serve with your couscous and enjoy! 

Nutrition

Calories: 351kcal, Carbohydrates: 36g, Protein: 6g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 30mg, Potassium: 138mg, Fiber: 3g, Sugar: 1g, Vitamin A: 278IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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*This post is brought to you by American Lamb Board Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

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