Moroccan Spiced Rack of Lamb 10 Comments

Oct 9, 2008

Ladies and Gentlemen—I have a very important announcement to make. If you want to impress someone in your life, invite them over to dinner, and cook them this Moroccan rack of lamb recipe. I have made this on several occasions for my “special guests” and they all have been impressed and dazzled.

Once you create the spice rub, the lamb takes about 20 – 25 minutes to cook depending on how well you like it. I recommend you put the lamb in the oven only when your guest arrives, as they may run late. You don’t want to be serving cold lamb. For this rack of lamb I used a Moroccan spice rub, as I was craving Middle Eastern flavors. The spices I used were, paprika, caraway seeds, cumin, cloves, saffron, ginger, turmeric, nutmeg, and cayenne pepper. It’s a great way to use up all the spices you have in your pantry. Serve together with the couscous, mint, scallions and harissa paste recipe and the brussel sprouts with mustard seeds recipe

P.S You can buy the rack of lamb in the freezer section at Trader Joe’s—it’s my go to whenever I make this dish.

Moroccan Spiced Rack of Lamb (Image 2)
Moroccan Spiced Rack of Lamb (Image 3)
Moroccan Spiced Rack of Lamb (Image 4)


1 rack of lamb about 1.5 to 2 pounds
1 tablespoon mild paprika
½ teaspoon ground cumin
½ teaspoon ground ginger
1 ½ teaspoons ground coriander
¼ teaspoon ground turmeric
¼ teaspoon ground nutmeg
¼ teaspoon ground caraway seeds
¼ teaspoon ground cloves
teaspoon cayenne pepper
10 saffron threads, finely broken
1 teaspoon salt
If you don't have all the spices, it's ok to skip one, the lamb will still taste amazing.



Prep Time

10 minutes

Cook Time

20 – 30 minutes


Mix all the spices and rub on lamb. Place lamb in preheated oven at 350 degrees. Cooking time is about 20-30 minutes depending on how you like it. Let sit for ten minutes covered in aluminum foil before carving. I usually cut in two bone sections, as it’s meatier. If this is your first time cutting the lamb, don’t be shy, you really need to put muscle into it.

Filed Under

Main Course, Sauces| Rubs| Blends and Lamb

Spices Used

Cumin, Paprika, Cloves, Saffron, Ginger, Turmeric, Caraway Seeds, Coriander, Nutmeg and Mace and Cayenne Pepper

Other Ingredients Used



what a great way to use all the spices I have in my cupboard. Can't wait to try it.

—Amy, over 5 years ago

Should you be wrapping the lamb in foil before it goes in the oven? Or just lay it out on a pan and cook it like that?

—Kate, over 5 years ago

Hi Kate -- I just lay it on the pan and cook it like that.

—ursula, over 5 years ago

This recipe is so fantastic! I had friends over for dinner last night and they loved it!

—Delilah, over 5 years ago

I have made similar recipes over the years mostly using a leg of lamb and I agree that this sort of spice mix is perfect to go along with lamb! I think the key is to cookthe lamb nice and slow and allow the spices to perfume all the way through to the centre!

Niall Harbison, over 5 years ago

Valentine's Day is coming, I might make this, it's been on my list, and I think I have the perfect occasion as it won't be too heavy.

—Kim, over 5 years ago

i can't wait to try it.
it sounds good. and easy.
im 13 years old, but it seems easy enough. [:

—Justine, over 5 years ago

I absolutely love this dish! So easy and fast to make. The flavors really come out and take away from the gamey taste that lamb can have. I made this for my friend for dinner and she LOVED it!!! Highly recommended!

—Leila Nuri, over 4 years ago

Oh I would love to make this for a family get together! It would be just perfect as they love lamb meat.

Kathy - My Online Meals, over 4 years ago

it's a fave in my house! served with a pomegranate redux and buttered farro- then couldn't stop eating!

LaurenOT, over 3 years ago

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