Recipe: Tasmanian Menu – Moroccan Spiced Lamb Rack

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Moroccan Spiced Lamb

Moroccan Spiced Lamb

Tasmanian Menu by Simone Bett
The author of Tasmanian Menu, Simone Bett
Lemon Tart


Tasmanian Menu by Simone Cooper (Bett) is a feast for the plate and a feast for the eyes. 

Its recipes are a mix of international flavours with new takes on old classics and all showcasing the fresh produce that Tasmania is being recognised for throughout the world.

The accompanying photography by Tasmanian landscape and portrait photographer Alastair Bett celebrates the beautiful landscapes and as well as the pristine environment that plays such a crucial part in the fresh taste of our produce.

 Read's review of Tasmanian menu here »

 Here Simone shares her recipe for Moroccan spiced lamb rack, served with oven roasted vegetables, couscous and toasted pine nuts, accompanied by fresh minted yoghurt.



INGREDIENTS (serves 4):

Lamb rack

  • 800g lamb rack, preferably Tasmanian lamb, excess fat trimmed away (ask your butcher to do this). Allow 3 'chops' per person.

Moroccan spice rub

  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon chilli powder
  • 3 garlic cloves, chopped
  • 4 tablespoons olive oil
  • 1 tablespoon lemon juice
  • sea salt and cracked pepper

Toasted pine nuts

  • 100g pine nuts
  • 1 teaspoon paprika

Minted yoghurt

  • ½ cup natural creamy yoghurt
  • 1 tablespoon mint, chopped
  • 1 tablespoon lemon zest
  • 1 tablespoon continental parsley, finely chopped

Oven roasted vegetables

  • 50g butter, melted
  • 1 tablespoon brown sugar
  • 2 cups pumpkin, cubed
  • 1 red onion, cubed
  • 1 red capsicum, cubed
  • sea salt and cracked pepper


  • 1 cup chicken stock
  • 1 cup couscous
  • 20g butter

Method: Moroccan spice rub and lamb rack

Combine the paprika, cumin, cinnamon and chilli with the garlic, olive oil, lemon juice, sea salt and cracked pepper. Rub this mixture into the lamb rack, coating generously, and then cover and refrigerate for at least 2 hours (or overnight). Reserve any extra rub for the couscous.

Preheat the oven to 180°C. Preheat a char-grill or barbeque plate to hot and seal the lamb rack for approximately 3 minutes on each side, or until the meat develops a lovely golden colour. Place the sealed meat in the oven for 10 minutes. Remove from the oven, cover and allow the lamb to rest for 10 minutes before carving.

Toasted pine nuts
Preheat the oven to 180°C. Place pine nuts onto a baking tray, sprinkle with paprika, then roast for 5 minutes.

Minted yoghurt
Combine the yoghurt and chopped mint. Divide amongst 4 small bowls and top with a sprinkle of lemon zest and chopped parsley.

Oven roasted vegetables
Preheat the oven to 180°C. Combine the melted butter and brown sugar. Pour this mixture over the pumpkin, onion and capsicum and season with sea salt and cracked pepper. Roast for 25 minutes or until golden. Cover and set the vegetables aside until ready to serve. They can be reheated in the oven for a few minutes just before serving.

Place the chicken stock into a saucepan and any excess spice rub. Bring to the boil then remove from the heat. Add the couscous, replace the lid and allow to stand for 5 minutes. Add the butter and use a fork to separate the couscous just before serving.

Serve individual lamb cutlets with the couscous, roasted vegetables and yoghurt. Top with a sprinkle of toasted pine nuts.


Wine matching: recommends serving this dish with a cool climate Tasmanian (or Victorian) shiraz or a Tasmanian pinot noir such as  Josef Chromy, Milton or Morningside.

Tasmanian Menu by Simone Cooper (Bett) with photography by Alastair Bett is published by Simone Cooper (Hobart, Tas; sc, 200 pp) and retails for RRP A$39.95.

It is available from select booksellers in Tasmania and online from (with free postage).


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