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Moroccan Spiced New Zealand Grass-fed Lamb

A naturally delicious rack of New Zealand grass-fed lamb marinated in Moroccan style spices and grilled until medium. Serve with your favorite salad or couscous.
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6
Author foodnessgracious


  • 2 racks of New Zealand Grass-fed Lamb 
  • 2 tbsp olive oil
  • tsp ground cumin
  • pinch of all spice
  • ½ tsp paprika
  • 1 tsp ground coriander
  • ¼ tsp ground ginger
  • 1 tsp dried thyme
  • pinch ground cloves
  • salt and black pepper


  • Cut the lamb racks into individual lamb chops by slicing between the bones, going straight down and following the line of the bone.
  • Transfer the chops to a large baking tray and drizzle with olive oil, making sure to coat the meat well
  • Combine the spices in a small bowl and mix together.
  • Sprinkle the spice mixture over the chops, covering both sides.
  • Place the chops in the fridge and let marinate for at least one hour.
  • Preheat your grill to high, around 500° F
  • Once the grill is at temperature, place the lamb chops onto the grill and sear for 2-3 minutes.
  • Turn the meat over and repeat on the other side.
  • Transfer the lamb chops to a plate and cover loosely with foil.
  • Let them rest for 5 minutes before serving.