Moroccan Crusted Lamb Racks with Grilled Apricots

  0.0 – 0 reviews  • Lime Recipes
Yield: 4 servings

Ingredients

  1. 2 lamb racks, chine bone removed, trimmed
  2. 2 tablespoons olive oil
  3. 2 large clove garlic, minced
  4. 1/4 cup chopped fresh parsley
  5. 1 tablespoon whole cumin seed, crushed
  6. 2 teaspoons whole coriander seed, crushed
  7. 1 small chile, finely chopped
  8. 1/2 teaspoon ground cinnamon
  9. Pinch ground cardamom
  10. 1 teaspoon cracked black pepper
  11. Salt, to taste
  12. Olive oil, to taste
  13. 2 tablespoons pomegranate molasses
  14. 1/2 cup chopped fresh mint
  15. 1/2 cup plain yogurt
  16. 1 teaspoon honey
  17. 2 tablespoons fresh chopped mint
  18. 1/2 teaspoon toasted, ground cumin seeds
  19. 1 lime, grated zest
  20. Pinch ground cinnamon

Instructions

  1. In a food processor, combine all ingredients for rub and pulse until blended. Rub over both racks generously. Season with salt. 
  2. Preheat oven to 375 degrees. 
  3. In a large skillet, heat 1 to 2 tablespoons olive oil on high. Sear racks on all sides until well browned, about 4 to 5 minutes. 
  4. Transfer lamb to roasting pan and continue to cook in oven at 375 degrees for about 17 to 20 more minutes or until medium (internal temperature of 140 to 145 degrees). 
  5. Combine molasses with chopped mint in a medium bowl. When racks are cooked, remove from oven and let rest for 5 minutes covered with foil before slicing. Slice and dip exposed sides with mint mixture.
  6. For the yogurt sauce: Combine all ingredients in a medium bowl. Stir, cover and chill until ready to serve. 
  7. Serve the lamb with grilled apricots and drizzled with yogurt sauce, if desired. 

Nutrition Facts

Serving Size 1 of 4 servings
Calories 377
Total Fat 30 g
Saturated Fat 11 g
Carbohydrates 18 g
Dietary Fiber 3 g
Sugar 12 g
Protein 11 g
Cholesterol 47 mg
Sodium 368 mg

 

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