Moroccan Lamb
Main Dishes • Italian
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 20 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 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.
Step 3
We recommend serving this dish with hot couscous.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!