May 25, 2023

Moroccan Inspired Rack of Lamb with Turmeric Couscous


Recipe by 

"Lindsey Eats

Prep Time

10 min

Cook Time

20 min

Total Time

30 MIN



lamb loin chops with cucumber mint salad and sweet and smoky tahini


For the Lamb

  • 4 garlic cloves
  • 1/4 cup fresh mint
  • 1/4 teaspoon turmeric
  • 1 cup cilantro
  • 1/4 teaspoon cumin
  • Zest of 1 lemon
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • Pinch of sugar
  • 1 rack of American Lamb (about 9 bones)

For the Turmeric Couscous

  • 1/2 tablespoon butter
  • 1 tablespoon olive oil
  • 1 shallot, (finely diced)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1 cup chicken/vegetable broth
  • 1 cup couscous
  • Salt and pepper to taste
  • Finish with lemon juice


Preheat your oven to 400 degrees F.

In a food processor, blend garlic, mint, turmeric, cilantro, cumin, lemon zest, olive oil, salt and pepper and sugar until a thick and creamy marinade forms. Adjust with water if needed, (about 1 tablespoon).

Add this mixture over your American Lamb and let sit out to marinade and come to room temperature, about 1 hour.

While your lamb is marinating, make your couscous by sautéing a diced shallot in butter and olive oil in a pot, until translucent. Toss in cumin, turmeric and salt and pepper to bloom the spices another 1-2 minutes.

Next add your broth, and bring to a light simmer. Toss in your couscous, turn off the heat and let the couscous cook, covered, for another 5 minutes. Open and fluff, toss in lemon juice.

In the meantime, heat a cast iron with a drizzle of oil. Sear your rack of lamb until charred on all sides.

Once seared, add in your oven for another 10-15 minutes, until the internal temperature reaches about 120 degrees F.*

* Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

Remove from the oven, rest and slice the chops. Serve with your couscous and enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *