Branching Out...Moroccan Spice Rubbed Rack Of Lamb

I found some really good looking, and larger, racks of Lamb at Costco this past weekend. So, I decided to get one and do something different for dinner on Saturday night. I went with a whole rack rubbed with a home-concocted Moroccan inspired mixture. Light coat of EVOO followed by some Bolivian Rose salt and a nice amount of the rub. Threw it in a 450 deg F oven until the temp hit 130 internal on the critter. Pulled and let rest for 5 minutes before cutting into double bone chops. Served it with a “jeweled” saffron Texmati rice.

Turned out better than I though for my first attempt at Northern African cuisine. Will be in the rotation from now on.

Sounds outstanding Tex, I’m sure that was really delicious.

But … couldn’t you procure any African Rose Salt for this dish?

1 TBS Coriander
1 TBS Telicherry Black Pepper
1 TBS Tumeric
1 TBS Dried Lemon Peel (Ground in spice mill)
1 TBS Granulated Garlic
1 1/2 TSP Cinnamon
1 TBS Cayenne
1 TBS Smoked Sweet Paprika
1 TBS Onion Powder

Most of my research also called for cumin. I have recently been unable to eat any cumin as it causes some serious stomach issues for me, so I omitted it. I would figure an equal measure of 1 TBS would be good.

Mike, I tried. But evidently, Africa doesn’t have any glacial salt deposits…

no photo Tex?

Been lazy.

The tumeric and paprika gave a nice bronze color to the lamb.

What did you drink with the dish, a Moroccan wine?

2007 Delas Freres CdP followed by a 2006 Clos St. Jean CdP V.V.

Both worked really well with the exotic nature of the dish along with the rice.