Ras El Hanout Grilled Lamb with Charred Onion Yogurt | PC.ca

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Ras El Hanout Grilled Lamb with Charred Onion Yogurt

Pot containing a lamb dish with cucumbers and cherry tomatoes on the side

PC Black Label Ras El Hanout Spice Blend

Ras El Hanout Grilled Lamb with Charred Onion Yogurt

Rubbed with PC®Black Label Ras el Hanout Spice Blend – an intricate blend of more than twenty aromat...

Rubbed with PC®Black Label Ras el Hanout Spice Blend – an intricate blend of more than twenty aromatic spices, this spiced rack of lamb is grilled until tender, sliced into chops and comes perfectly paired with cool and creamy yogurt sauce made with grilled green onions and toasted sesame seeds.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 40 mins
  • Serves: 4
  • Dish Type: Morrocan
  • Season: Spring
  • Course: Main
  • Main Ingredient: Lamb
  • Calories

    380 cal

  • Total Fat

    21 g

  • Sodium

    670 mg

  • Total Carbohydrate

    7 g

  • Dietary Fiber

    1 g

  • Protein

    41 g

Ras El Hanout Grilled Lamb with Charred Onion Yogurt

Pot containing a lamb dish with cucumbers and cherry tomatoes on the side

PC Black Label Ras El Hanout Spice Blend

  • Calories

    380 cal

  • Total Fat

    21 g

  • Sodium

    670 mg

  • Total Carbohydrate

    7 g

  • Dietary Fiber

    1 g

  • Protein

    41 g

How to make

Ingredients

  • 3

    Cloves garlic
  • 1 tsp (5 mL)

    Kosher salt
  • 1-1/2 tbsp (22 mL)

    PC®New World EVOO Extra Virgin Olive Oil
  • 1 tbsp (15 mL)

    PC®Black Label Ras El Hanout Spice Blend
  • 1 pkg

    PC®Australian Frenched Rack of Lamb (about 570 g)
  • 4

    Green onions
  • 1 cup (250 mL)

    PC®3% M.F. Plain Yogurt
  • 2 tsp (10 mL)

    PC®New World EVOO Extra Virgin Olive Oil
  • 2 tsp (10 mL)

    Toasted sesame seeds
  • Pinch

    Each salt and freshly ground black pepper
  • Chopped fresh parsley and toasted pine nuts (optional)

How to make

  • Step 1

    Mash garlic with salt in mortar and pestle until crushed. Add 1-1/2 tbsp (22 mL) oil and the spice blend; grind until paste forms. Wearing rubber gloves or using back of spoon, rub paste all over meat; let stand 30 minutes. Meanwhile, grease grill and preheat barbecue to medium-high heat.

  • Step 2

    Grill onions, turning, until slightly charred and softened, about 2 to 3 minutes. Finely chop and transfer to small bowl. Stir in yogurt, 2 tsp (10 mL) oil, the sesame seeds, salt and pepper; cover and refrigerate.

  • Step 3

    Grill lamb with lid closed 5 to 7 minutes per side or to desired doneness; transfer to cutting board and let rest 2 minutes.

  • Step 4

    Slice lamb into eight chops by cutting through meat between bones; transfer to platter. Serve with yogurt dip and, if desired, garnish with parsley, toasted pine nuts and additional spice blend.

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