Moroccan Smoked Lamb

Moroccan Smoked Lamb

0:05 To Prep
0:30 To Cook
8 Servings
Average Rating
Difficulty Easy

The perfect combination of smokiness and Moroccan flavours to create a delectable lamb dish!


  • 2 French-trimmed lamb racks (about 8 cutlets ea)
  • 1/2 cup loose leaf black tea
  • 1/2 cup long gran rice (uncooked)
  • 3 Tbs Brown sugar
  • 1/4 cup black peppercorns
  • 3 Tbs Meal Inspirations Moroccan Spice Blend

Step 1

Preheat oven to 180.

Step 2

Place a piece of aluminium foil folded at least twice in the base of the Wok, enough to cover entire base and come up the sides about 3cm.

Step 3

Combine tea, rice, sugar, pepper corns and Moroccan Spice blend, and place on top of foil in Wok. Don’t let the mixture touch any part of the Wok base directly.

Step 4

Place Steamer on Wok, then close with Lid.

Step 5

Put Wok on high heat. Once the mixture is producing smoke, place the two lamb racks on the steamer, and close the Lid quickly. Reduce heat to medium.

Step 6

Smoke the lamb for 15 mins on medium heat (don’t over-smoke as this will create a bitter taste in the lamb).

Step 7

Remove lamb from Wok, and place on roasting rack in Square Roaster or Roasting Tray. Season well with salt.

Step 8

Roast in oven for approx. 15 mins for medium-rare, or approx. 20 mins for medium.

Step 9

When cooked to your liking, remove lamb from oven, set on a chopping board and cover loosely with foil to rest. Rest for 5 min.

Step 10

Serve with your favourite side dishes.

Chef's Tips

You can smoke the lamb a little ahead of time and let it rest under foil, and pop into the oven to roast once your guests arrive.

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