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Moroccan Inspired Rack of Lamb

Author: Lindsey Eats LA
Serves: 2

Seasoned with Moroccan spices and served with Turmeric couscous for a delicious combination of flavors.
lamb chops with couscous from Zupan's Markets
Seasoned with Moroccan spices and served with turmeric couscous for a delicious combination of flavors.


For the Lamb

  • 4 garlic cloves
  • 1/4 cup fresh mint
  • 1/4 teaspoon turmeric
  • 1 cup cilantro
  • 1/4 teaspoon cumin
  • Zest of 1 lemon
  • 4 tablespoons olive oil
  • salt and pepper to taste
  • Pinch of sugar
  • 1 rack of American Lamb (about 9 bone)

Turmeric Couscous

  • 1/2 tablespoon butter
  • 1 tablespoon olive oil
  • 1 shallot, finely diced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1 cup chicken/vegetable broth
  • 1 cup couscous
  • Salt and pepper to taste
  • Finish with lemon juice


Preheat your oven to 400°F.

In a food processor, blend garlic, mint, turmeric, cilantro, cumin, lemon zest, olive oil, salt and pepper and sugar until a thick and creamy marinade forms. Adjust with water if needed, about 1 tablespoon.

Add over your lamb and let sit out to marinade and come to room temperature, about 1 hour.

While your lamb is marinating, make your couscous by sautéing a diced shallot in butter and olive oil in a pot, until translucent. Toss in cumin, turmeric and salt and pepper to bloom the spices another 1-2 minutes.

Next add your broth, and bring to a light simmer. Toss in your couscous, turn off the heat and let the couscous cook, covered, for another 5 minutes. Open and fluff, toss in lemon juice.

In the meantime, heat a cast iron with a drizzle of oil. Sear your rack of lamb until charred on all sides.

Once seared, add in your oven for another 10-15 minutes, until the internal temperature reaches about 120 degrees.

Remove from the oven, rest and slice the chops. Serve with your couscous and enjoy!


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Our Lamb

Learn more about our grass-fed Oregon lamb raised by Anderson Ranches in Brownsville.