How to Make Moroccan-Spiced Rack of Lamb | Chef Robert Irvine

rack of lamb

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Chicken thighs offer a leaner option at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly cooking oil.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Agave syrup is often less expensive than honey.

Preheat the oven to 375°F (190°C).

Place the rack of lamb with Moroccan spice in the oven for about 20 minutes.

Heat a pan until smoking and add grapeseed oil.

Drop the already cooked lamb into the hot pan to sear it until golden brown.

Season the lamb with a little salt and black pepper while searing.

Add a little butter to the pan with the lamb.

Prepare the salad by mixing cooked farro, garbanzo beans, green English peas, tomatoes, capers, and rehydrated golden raisins.

Make a dressing for the salad using Harissa Moroccan spices.

Plate the lamb and cut it into chops.

Serve the lamb with a smear of goat cheese and drizzle with the salad dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens