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- Winter

Roasted Rack of Lamb with Moroccan Spice Rub

3 to 4 servings

Printable Recipe Card

Have ready:

A rack of lamb

Combine 2 tablespoons olive oil, ¼ cup chopped mint, 2 tablespoons chopped parsley,
1 ½ teaspoons ground ginger

½ teaspoon ground allspice

 ½ teaspoon ground cinnamon

 ½ teaspoon paprika

½ teaspoon ground coriander

½ teaspoon salt

 ½ teaspoon black pepper

 ¼ teaspoon ground red pepper

and 1/8 teaspoon ground cloves in a small bowl and mix well.


Rub the paste all over the unseasoned lamb and marinate for 30 to 60 minutes in the refrigerator. Do not brown the lamb. Roast as desired.


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