Pantry Raider
Pantry RaiderFrom the Deeserved archives · pantryraider.appMoroccan Spiced Rack of Lamb
Ingredients
- 2 lb (8 chops) lamb rib rack
- 2 cloves garlic minced
- Salt to taste
- Pepper to taste (black pepper)
- 2 tablespoons EVOO
- 4 tablespoons ras el hanout → Moroccan spice blend → Frontier or McCormick is best
- 1 tablespoon garlic powder
Yogurt sauce for dipping
- 1/2 pint whole fat plain Greek yogurt
- Salt to taste
- Pepper to taste
- 1 tsp ras el hanout
- 1/2 cup diced cucumber (small)
- 1/4 tsp [?]
- 1/2 cup dill (diced fine)
- → Put in a bowl and mix (store up to 3 days in a fridge)
Steps
- Mix minced garlic, salt, pepper, ras el hanout & garlic powder in a bowl with the 2 tbsp of EVOO
- If too thick add an additional 1 tbsp of EVOO. (You want a thin paste)
- Rub the paste all over the lamb meat making sure to get the spice into the fat where you have premade scores with a knife
- Keep the lamb [?] at least 2 hours in fridge while covered [?]
- Foil the bones only, then place rack in air fryer [?]
- Cook for 15-17 mins at 350°F [?]
- 12 mins for rare (check temp to make sure it is done at thickest part of meat. Must be 1[?]5°F [?] 150°F for medium rare)
- Sit lamb for 15-20 min before cutting
Notes
- ** Make sure you buy a rack of lamb that is already cut (frenched) [?] bones exposed [?] cut/score the meat + make sure to wrap the bones with foil
- If you want to make enough for 4 ppl then double the recipe. Use the yogurt as dip. Goes so well with Trader Joe's frozen naan bread.
- I love using an air fryer for an overall crisp outside [?]. If you use an oven [?] cook the lamb on middle rack at 450°F 10 mins [?] until brown and crisp. Foil the bones & place [?] down on pan. Let rest 15 mins before eating :)
Shared by Najwa Khan (via Deeserved) · transcribed from the original scanned card.