Moroccan Lamb
2 servings
15 minutes
Moroccan-style lamb is a dish infused with Eastern color and rich aromas. Despite references to Italian cuisine, its roots lie in North African traditions where spices play a key role. Tender lamb rack is first marinated in a mixture of lemon juice, olive oil, cinnamon, garlic, cumin, and orange zest to absorb all the flavor nuances. It is then roasted to a golden crust while retaining juiciness inside. The taste of the dish is warm and spicy with a subtle citrus freshness highlighted by herbs and cherry tomatoes. Served with hot couscous that perfectly complements the meat. This is not just a meal but a true gastronomic journey into the world of spices and refined combinations.
1
First, we marinate the meat. For this, we mix lemon juice, olive oil, cinnamon, minced garlic, crushed cumin, and grated orange peel in a glass or ceramic bowl. We add the lamb rack, cover it, and place it in the refrigerator for 2-3 hours.
- Lemon: 0.5 piece
- Olive oil: 3 tablespoons
- Cinnamon: 1 teaspoon
- Garlic: 3 cloves
- Oranges: 1 piece
- Caraway seeds: 1 teaspoon
- Rack of lamb: 500 g
2
Place the marinated meat in a pan and cook over high heat. When juice starts to come out from the uncooked side, flip the meat and cook for another 5 minutes on low heat. Then remove the meat from the heat and let it rest for a few minutes. After that, slice the meat against the grain. Garnish with halved cherry tomatoes and chopped herbs, adding pepper and salt to taste.
- Cherry tomatoes: 14 g
- Parsley: 1 g
- Fresh mint: to taste
- Oregano: pinch
3
We recommend serving this dish with hot couscous.