Moroccan/Mediterranean Lamb Chops w/ Roasted Veggies
Sportsglutton is feeling a little under the weather today, so I, Liz-aka Craftyglutton, will be posting this Wednesday’s food recipe.
We celebrated a belated Christmas with Sportsglutton’s family this year with some fabulously delicious (and easy) rack of lamb. This recipe is a Moroccan/Mediterranean twist on roasted lamb chops. Feel free to spice it up by adding some red pepper flakes or subbing hot paprika for the mild.
Enjoy and be sure to check back in tomorrow for another edition Thirsty Thursday!
The Necessities:
For Rack of Lamb
- 1 rack of lamb (about 6 bones), trimmed of excess fat (leave a thin layer)
- ½ tbsp sea salt
- ¼ tbsp pepper
- ½ tbsp ground cumin
- ½ tbsp mild sweet paprika
- Leaves from 2 sprigs of mint, torn
- 3 cloves of garlic, crushed
- Juice from 2-3 small lemons
- 2 tbsp olive oil
For Roasted Veggies
- 2 small-medium Celery Roots
- 1 bunch baby carrots
- Handful or two of mixed olives , drained (we used oil cured black and some whole green ones)
- Smoked paprika
- Ground cinnamon
- Ground coriander
- Olive oil
- Salt and pepper
Directions:
- Place the trimmed rack of lamb in a baking dish. If the fat layer is pretty solid even after trimming, lightly cut a cross-hatch pattern into the fat, but not through the meat, so that the marinade can penetrate.
- Mix together the remaining ingredients for the lamb.
- Pour the marinade over the lamb. Flip and move the lamb rack around to make sure it is covered on all sides. Place fat side up.
- Cover with plastic wrap and chill for 2-4 hours.
- While the lamb is marinating, trim and cut the celery root into sticks that are similar in thickness to the baby carrots and place in a bowl with the mixed olives.
- Sprinkle the veggies and olives liberally with the remaining ingredients. Toss to coat and set aside (if you will be cooking then in the near future, just leave them at room temp, otherwise refrigerate until you remove the lamb from the fridge.
- Remove lamb from the fridge, and preheat the oven to 350F.
- While the oven is preheating, place a large skillet or stovetop-safe roasting pan over medium-high heat.
- When the pan is preheated, swirl in a bit of olive oil to coat the bottom of the pan, then place the lamb in fat-side down.
- When the first side is seared and golden brown in places, flip the rack of lamb to sear the other side.
- If you are searing the meat in a skillet, dump the veggies into a baking dish. If you are using the roasting pan that you are searing the meat it, remove the lamb and dump the veggies into the pan after the meat is seared. Place the lamb on top of the veggies and place in the preheated oven.
- Stir the vegetables under the lamb every 15 minutes, so that they cook evenly.
- When the lamb’s internal temperature registers 150F (for medium rare), remove the pan from the oven.
- Place the lamb on a cutting board, tent with tin foil and let rest for 10-15 minutes.
- If the veggies are not fully cooked when the lamb is done, put them back in the oven until fork tender, but not soggy.
- After the lamb is rested, slice and place on platter. Spread the veggies around the edge.
- If desired, garnish with a squirt of lemon and some fresh chopped mint.
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You sure know the way to a womans heart! WOW
A rack of lamb makes a gorgeous presentation every time and with the roasted veggies it looks perfect. My kind of meal!
Sportsglutton…orange juice and water cures feeling crummy… Great recipe Liz!
Hope the man of the house is feeling better soon. This looks awesome. It’s always just the two of us, so I’ve never plated them like this. It looks really cool and what a great recipe too.
Wow! What a photo! This is an absolutely beautiful dish!
Whoa, that looks good. Actually, rack of lamb is one of the few meat items that the Haybag will prepare for me (usually for Easter). I will have to show her this. I would slap my momma for good lamb.
Hope the sportsglutton starts feeling better. Remind him that there is a German saying that goes something like, “What a brewery can’t cure, there is no cure for.”
WOW those lamb chops look incredible!!!!
Hope the sports-glutton feels better soon!
I just started eating and enjoying lamb just prior to our trip to Morroco! This looks like it has fabulous flavours!
Man, when you guys do something you do it right! What a great preparation & beautiful presentation. And your opening photo couldn’t be more enticing. Feel better, Jed.
Sorry to hear you are feeling a little under the weather – feel better soon!
Mandy
This is a magnificent meal – we love lamb chops but I usually just grill them – will definitely be buying them like this next time around.
Oh be still my heart! As much as I am sorry that Sports Glutton is sick, I think Ms. Crafty Glutton needs more time on the soapbox. this recipe is amazing. Bookmarked, pinned, stumbled…just about anything I can think of doing! Many thanks for sharing your Christmas fare with us.
Amazing photos and, I’m sure, delightful lamb chops! I hope you get better soon, but you needn’t worry: I can see your blog is in very good hands (the lamb chops too!)
Hope you feel better soon!
Wow, what a stunning presentation! These chops look amazing…what great flavors~
Wow those lamb chops are not just a feast for the stomach, it is a feast for the eyes as well
Thanks everyone – glad you enjoyed the recipe! And yes, I think I will make a few more appearances on Sportsglutton this year…
Wow. Way to make an entrance. I hope your man is feeling better by now. Your presentation is wonderful. This sounds delicious.
I hope sportsglutton feels better real soon
I bookmarked the recipe to try soon..it is so tempting
Hope Mr SportsGlutton is on the mend now! What a fantastic recipe and such a stunning presentation. This definitely has a lot of “Andaluz” ingredients with the cinnamon, cumin and paprika – will be making this very soon, that´s for sure
Thanks again for the warm welcome everyone! He is feeling better now, so although I will be posting another recipe soon, Sportsglutton will also be back in the kitchen too. Also, if you do end up giving the recipe a try (@ Chica Andaluza, Sawsan, Mandy) let me know – I would love to hear how it turned out!
Awesome Recipe. I really enjoyed it.
I also really like this one also for mustard crusted rack of lamb.
http://www.wascene.com/food-drink/rack-of-lamb-with-rosemary-and-mustard-crust-with-garlic-roasted-potatoes/
Thanks for sharing
Jen