Moroccan-Spiced Lamb

Worthy of a 91-point (Wine Spectator) wine, this spiced up Spring dinner is the perfect excuse to splurge on a rack of lamb and pull out the cast iron skillet.

We had ham with my family for Easter dinner so we decided to have lamb on Sunday night for our little at-home Easter meal.  The lamb is seasoned with an exotic blend of spices including cayenne pepper, ground coriander, ground cumin, ground ginger, salt and pepper.  The rack of lamb is seared whole in a little oil and then finished in the oven along with carrots (homegrown) and green onions.  Once the lamb is finished cooking and allowed to rest, it is served with a Harissa yogurt sauce.


Charred green onions are one of my favorite things!

We opened a 2013 Portalupi Old Vine Zinfandel and toasted to another lovely weekend.


The lamb was cooked to perfection and I adored the crust on the outside from the quick sear in the cast iron.  The flavors were perfect with a little bit of kick.  Harissa is something I’ve never cooked with in my own kitchen but it really jazzed up the Greek yogurt for a lovely sauce.

“Wine is meant to be enjoyed everyday.” – M. Portalupi


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