Moroccan Lamb

⏳ Time

15 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

Recommended products: Cigalou spice, cumin seeds. France Small Baku tomatoes Lamb rack, trimmed. Australia Or Lamb rack, trimmed. New Zealand Recipe author: Chef John Smith, a renowned chef from a popular American grocery chain.

Ingredients

Rack of Lamb - 17.6 oz
Lemon - ½ piece
Olive Oil - 3 tablespoons
Cinnamon - 1 teaspoon
Garlic - 3 cloves
Orange zest - 1 piece
Toasted Cumin Seeds - 1 teaspoon
Parsley - 0 oz
Fresh Mint - to taste
Oregano - a pinch
Marinated cherries - 0.5 oz

Step by Step guide

Step 1

First, marinate the meat. To do this, mix lemon juice, olive oil, cinnamon, minced garlic, crushed cumin in a mortar, and grated orange zest in a glass or ceramic bowl. Add the lamb rack, cover with a lid, and place in the refrigerator for 2-3 hours.

Step 2

Place the marinated meat in a skillet and cook over high heat. When juices begin to release from the unseared side, flip the meat and cook for another 5 minutes over low heat. Then remove the meat from the heat and let it rest for a few minutes. After that, slice the rack against the grain. Garnish with halved cherry tomatoes and chopped herbs, adding pepper and salt to taste.