Shawarma-Spiced Rack of Lamb
Enjoy all the flavors of traditional lamb shawarma without the fancy vertical rotisserie or spit. For this recipe, all you need is a grill. Eat with yogurt or tzatziki, grilled red onions or corn, and/or a tomato salad or tabbouleh!
Overview
This enticing dish is perfect for those who love to grill and want to try something new. It's relatively easy to make, and it only takes about 30 minutes on the grill. This recipe serves 2-3 people, making it perfect for a small gathering or a cozy family dinner.
Ingredients:
The Shawarma-Spiced Rack of Lamb requires some specific ingredients to achieve that authentic shawarma flavor. Here's what you'll need:
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper
- 1 garlic clove, finely grated
- Zest of 1 lemon
- Salt and pepper
- 1 (1- to 1 ½-pound) North 44 Farm rack of lamb
Now that we have all the necessary ingredients, let's get cooking:
- In a small bowl, combine the oil, cumin, coriander, paprika, cayenne, garlic, lemon zest, and season generously with salt and pepper. Coat the lamb all over with the spice mixture. Cover and refrigerate to marinate for 2 to 8 hours.
- Heat a grill to medium-high, leaving part of the grill without any coals or turned off (this is called indirect heat). Grill the lamb until browned all over, 6 to 8 minutes, moving the lamb away from the heat as needed if flare-ups occur.
- Move the lamb to the cooler part of the grill, cover, and cook until 125°F for medium-rare, 8 to 12 minutes longer. Let rest at least 5 minutes, then slice into individual chops and serve.
Final Thoughts
This Shawarma-Spiced Rack of Lamb recipe brings together a mix of flavors that are sure to impress your guests. The succulent, tender meat, combined with the tangy and spicy shawarma spices, creates a showstopper on the grill.