Grilled Moroccan Spiced Lamb

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A shopping trip to Fresh Market brought me an idea for grilled rack of lamb with couscous and using the leftover pistachios nuts and dried cherries from Monday’s recipe works well.


  • 2 racks of lamb
  • 1/2 cup plain yogurt (Greek style is best)
  • juice of one lime
  • 1/4 cup cilantro leaves, chopped
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 2 teaspoons red chili (cayenne)
  • 1 teaspoons black pepper
  • 1 teaspoon cardamon powder
  • 1 tablespoon ground cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon mace


Combine spices and mix with lime juice, chopped cilantro, yogurt until evenly blended. Trim loose fat or meat from rack of lamb and rinse in cold water. Place 1/2 of yogurt/spice mixture in each of two ziptop bags. Place one rack of lamb in each back, bone ends up. Turn to evenly coat the meat of the rack of lamb. Close ziptop bags and refrigerate for 6 to 4 hours. Preheat grill. While this recipe is best on a charcoal grill, a gas grill also works. Remove rack of lamb from ziptop bag (careful not to displace the yogurt marinade), wrap bones of rack of lamb tightly with several layers of aluminum foil. Place rack of lamb on medium hot grill (around 350 degrees). After about 20 minutes gently turn the racks of lamb over and continue grilling until done (about 15 more minutes). Remove from grill, rest for 5 minutes and cut into individual chops.

Serve with cous cous and yogurt with minced fresh mint