Moroccan Grilled Rack of Lamb
Easy to make and tastes incredible, a Moroccan inspired Aussie Rack of Lamb served with Harissa yogurt, perfect for your summer dinner parties or anytime of year.
Ingredients
- 2 Lemons zest and juice
- 1 Tbsp smoked Paprika
- 1 Tbsp fresh Mint chopped
- 3 Tbsp Olive Oil
- 1 tsp each of Salt & Pepper
- 2 frenched Aussie Racks of Lamb
Instructions
- In a small bowl, mix together the Lemon zest and juice, smoked Paprika, chopped fresh Mint and Olive Oil with the Salt and Pepper. Set aside until ready to use.
- One hour before grilling, place the Aussie Racks of Lamb in a dish, add the Olive Oil Marinade mixture and massage well all over meat. Cover with plastic wrap and marinade at room temperature for 1 hour.
- Heat up your grill to 350°F. Move lump coals to one side, to create a Direct and Indirect Heat source.
- Place the marinated meat straight onto the hot grate, bone side down, grill for 5 - 7 minutes to brown over Direct Heat.
- Turn the meat over, meat side down, and allow to cook over Indirect Heat for about 15 - 20 minutes or until a thermometer reads between 120°F for rare and 150°F for medium. (I aim for about 130°F).
- Remove from grill and let meat rest for 5 - 10 minutes and then cut into individual Aussie Lamb Chops.
- Enjoy!
Notes
The marinade can be mixed together the day before and you can marinate the Aussie Racks of Lamb, covered in the refrigerator overnight.
To prevent the bones of the meat from charring, you can loosely cover the bones with aluminum foil while grilling.
