It is an easy, impressive honey-spiced rack of Lamb is Moroccan festival meal. This simplified version makes the most of the way sweet honey balances the richness of the lamb.

Adapted from: Fine Cooking Magazine. Recipe by Molly Stevens



  • 2 Racks of Lamb about 1-1/2 Lb each.
  • Kosher salt and freshly ground black pepper.
  • 1/3 Cup honey.
  • 2 Tablespoons of Red-Wine Vinegar.
  • 1-1/2 Teaspoon ground cumin, toasted is better.
  • 1 Teaspoon Ancho chile powder.
  • 1/2 Cup orange juice
  • 1 Clove garlic, minced.
  • 1 Tablespoon finely chopped mint, parsley, basil or cilantro.


    Preheat oven 465°F, position a rack in the center of the oven.

    Line a small roasting pan rimmed baking sheet with foil ( easier to clean the glaze from the pan).

    If necessary, trim the lamb so that only thin layer of fat remains, be careful and don’t remove it all.

    Arrange the lamb bone side down in the roasting pan. Season generously with salt and pepper.

    In a small bowl, combine the honey, vinegar, cumin, ancho chile powder, and a pinch of salt and pepper.

    Brush the surface of the meat with about half of the glaze.

    Roast, brushing the lamb after 10 minutes and then again every 5 minutes with the glaze that has began to caramelize on the roasting pan, until and instant read thermometer inserted close to but not touching the bones reads 125’F for rare or 130′ to 135’F for medium rare, about 20 minutes for rare and 25 minutes for medium rare.

    Meanwhile, our the remaining glaze into a small saucepan, add the orange juice and garlic, and bring to a simmer over medium-high heat.

    Simmer until reduced to a slightly syrupy glaze, about 7 minutes.

    Add the herbs if infusing.

    Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops and drizzle each chop with a little of the glaze before serving.

    Serve with couscous or rice.


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