Moroccan Rack Of Lamb

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This recipe includes 1 hr of standing time to bring it to room temp before roasting. It's very easy to do and yields a wonderful result!!

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Steps

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About an hour before roasting , remove lamb from refrigerator.

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Trim excess fat.

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Stir oil with seasonings and garlic.

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Spoon a third on fat side of each lamb rack.

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Evenly spread over fat and meaty ends and lightly over bone side.

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Place each rack as it is coated on a large baking sheet with shallow sides.

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Depending on pan size , bone ends may lay on pan edges.

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For even cooking , leave coated lamb at room temperature for 1 hour.

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Or lamb can be refrigerated , lightly covered , up to 1 day.

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Bring to room temperature before roasting.

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When ready to roast , preheat oven to 400f.

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Then roast , uncovered , for 25 to 30 minutes for rare to medium-rare lamb.

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Internal temperature should be 140f to 150f.

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Remove lamb to a cutting board.

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Cover with a tent of foil for 5 minutes before slicing into chops.

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Ingredients

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racks of lamb, olive oil, ground cumin, ground coriander, paprika, cinnamon, fresh coarse ground black pepper, salt, cayenne pepper, minced garlic cloves