Juicy Grilled Rack of Lamb with Chermoula
This juicy and delicious Grilled Rack of Lamb recipe will be a showstopper on your table! The lamb is marinaded in a punchy and earthy chermoula sauce and the char from the grill just gives it the most incredible flavor. This recipe is perfect for an elevated backyard bbq or for your Easter table!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 8 servings
Ingredients
- 2 frenched racks of lamb, about 1.5 lbs each
- 3/4 cup olive oil
- 1 cup chopped cilantro leaves and tender stems, packed
- ½ cup chopped flat leaf parsley and tender stems
- 4 cloves garlic, peeled
- 2 teaspoons toasted cumin seeds
- 2 teaspoons toasted coriander seeds
- 2 tablespoons minced preserved lemon, rind only
- 1 teaspoon urfa chile
- Kosher salt and freshly cracked pepper
Instructions
- Pat the racks of lamb dry and trim away any excess fat from the fat cap. Season them all over with salt and freshly cracked pepper, set them in a large baking dish, and set aside.
- Make the chermoula sauce. In a high-powered blender, combine the chopped cilantro, parsley, garlic, toasted cumin & coriander, preserved lemon, and urfa and top with the olive oil. Blend on high until very smooth, then season to taste with salt and pepper.
- Marinate the lamb. Pour 2/3 of the marinade over the racks of lamb and use your hands to massage the marinade into the meat. Cover, and refrigerate for 4-8 hours. Store the rest of the marinade in an airtight container in the fridge to be served with the lamb.
- Prep the grill. Preheat an outdoor grill over medium heat to 450 F. Let the grill preheat for a full 15 minutes. Make sure the grates are cleaned of any debris and lightly grease them with oil or nonstick cooking spray. After the grill is preheated, turn off one side of the grill. If you're using a charcoal grill, make sure the lit charcoal are arranged only on one side of the grill.
- Grill the lamb. Place the racks of lamb over the direct heat portion of the grill, fat cap side down, cover, and sear for 5 minutes. After the initial sear, flip the racks over and transfer them to the cooler side of the grill for about 15 minutes, or until a meat thermometer reads about 135 F (for medium). Transfer the racks of lamb to a plate, loosely tent with foil, and let them rest for 10-15 minutes.
- Serve. Cut the racks of lamb into chops, sprinkle them with flaky sea salt, and serve with more chermoula sauce on the side.
Nutrition
Calories: 465kcalCarbohydrates: 1gProtein: 18gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 94mgSodium: 71mgPotassium: 252mgFiber: 0.3gSugar: 0.2gVitamin A: 135IUVitamin C: 1mgCalcium: 23mgIron: 2mg
