Lamb is frequently used in Moroccan cuisine and throughout the Mediterranean region. The combination of fresh rosemary and ground coriander elevates the flavor of the lamb chops, which are perfectly matched with a light lentil salad.


  • Lamb:
  • 2 pieces rack of lamb (7 to 8 ribs each, Frenched)
  • 5 garlic cloves, sliced
  • 1 tablespoon ground cumin
  • 3 tablespoons ground coriander
  • 4 sprigs fresh rosemary
  • 2 tablespoons olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Lentil salad:
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 tomato, peeled, seeded, and finely chopped
  • 2 cups cooked brown lentils
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 2 tablespoons flat-leaf parsley, chopped
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Garnish:
  • Fresh rosemary sprigs


Trim any excess fat from the lamb racks and French cut down between the bones of each rack of lamb to create chops (about 4 double lamb chops from each rack). In a medium bowl, combine the lamb chops, garlic, 1 tablespoon of cumin, coriander, rosemary, and 2 tablespoons of olive oil, and toss gently. Cover and marinate for 2 to 3 hours.

For lentil salad, heat 1 tablespoon of olive oil in a medium pan, and sauté the shallot until translucent. Add tomato, cooked lentils, ½ teaspoon of cumin, and paprika, and cook for 5 to 10 minutes. Add parsley, season with salt and pepper, remove from heat, and set aside.

Preheat oven to 375°F. Remove the lamb chops from the marinade and season with salt and pepper. Place the lamb chops in a hot sauté pan and sear over medium-high heat for 3 to 5 minutes. Roast in the oven for 10 minutes or until cooked medium rare.

To serve, spoon a large amount of lentil salad on a plate. Place 2 double lamb chops on top and garnish with fresh rosemary. Serve hot.

Serves 4 to 6

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Submitted 9/22/11.
Source: Moorish Fusion Cuisine by ZOUHAIR ZAIRI
Submitted By: b smith

Coriander and Rosemary-Scented Lamb Rack with Brown Lentil Salad