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Rack of Lamb with Moroccan Spice Rub
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Serves/Makes:4 or more

  • 2 tbsp (30 ml) olive oil
  • 1/4 cup (60 ml) chopped fresh mint
  • 2 tbsp (30 ml) chopped fresh parsley
  • 1-1/2 tsp (7 ml) ground ginger
  • 1/2 tsp (2 ml) ground allspice
  • 1/2 tsp (2 ml) ground cinnamon
  • 1/2 tsp (2 ml) ground black pepper
  • 1/2 tsp (2 ml) paprika
  • 1/2 tsp (2 ml) ground coriander
  • 1/2 tsp (2 ml) salt
  • large pinch ground red pepper
  • large pinch ground cloves
  • Preheat oven to 400 degrees (200 C.).
  • Have ready a rack of lamb.
  • Mix all other ingredients well with a fork in a small bowl.
  • Rub the paste all over it and marinate for 30 to 60 minutes in the refrigerator.
  • Roast until a meat thermometer registers 125 degrees (50 C.) for rare, or 130 degrees (50 C.) for medium-rare.
  • Remove from the oven, cover loosely with aluminum foil, and let stand for 5 to 10 minutes.

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