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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 + 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.
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 1-2 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!
Preheat your oven to 400 degrees.
Then, heat a cast iron with a drizzle of oil. Sear your rack of lamb until charred on all sides, once it’s at complete room temp.
Once seared, add in your oven for another 10-15 minutes, until cooked to your desired doneness. Remove from the oven, rest and slice the chops.
Ingredients
For The Lamb
- 4 garlic cloves
- 1/4th cup fresh mint
- 1/4th teaspoon turmeric
- 1 cup cilantro
- 1/4th teaspoon cumin
- zest of 1 lemon
- 4 tablespoons olive oil
- salt and pepper to taste
- pinch of sugar
- 1 rack of American Lamb (about 8 bone)
Turmeric Couscous
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot (finely diced)
- 1/4th teaspoon cumin
- 1/4th teaspoon turmeric
- 1 cup vegetable or chicken broth
- 1 cup couscous
- salt and pepper to taste
- finish with lemon juice
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 cous cous 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 10-15 minutes, until cooked to your desired doneness. Remove from the oven, rest and slice the chops. Serve with your cous cous and enjoy!
*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.
I am absolutely obsessed with American Lamb – their lamb is local, fresh and they focus on supporting farmers and ranches. Head over to fanoflamb.com for a month full of giveaways, new recipes and more!
Keep up with me on Instagram @lindseyeatsla!
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