Lamb and lemons are often cooked together in Moroccan, Mediterranean and Middle Eastern cuisine, and they're especially delicious together when the lamb is grilled. This recipe combines preserved lemon, shallots, herbs and olive oil for a big-flavored relish that's an excellent condiiment with any grilled meat and fish.

See Also

Moroccan Chicken with Preserved Lemon and Olives

Preserved Lemon Roast Potatoes

How to Make Preserved Lemons

Ingredients

• 1 rack of lamb, trimmed of excess fat
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper
• 2 whole preserved lemons, rinsed of excess salt, seeds removed, coarsely chopped
• 1/2  cup chopped fresh parsley
• 2 tablespoons chopped cilantro
• 2 shallots, finely chopped
• 1 teaspoon olive oil
• 1/2 teaspoon lemon juice

• Prep Time: 15 minutes
• Cook Time: 15 minutes

• Total Time: 30 minutes
• Yield: Serves 2 to 4

Preparation

1. Combine 1 tablespoon olive oil and 1/4 cup of parsley, and rub it all over the rack of lamb. Sprinkle lightly with Kosher salt and freshly ground black pepper and set aside, allowing the lamb to come to room temperature.
2. Combine chopped preserved lemons, remaining parsley, cilantro, shallots, 1 teaspoon olive oil, lemon juice and freshly ground pepper in a small bowl.
3. Preheat grill to high. Clean and oil the grate.  Lay the the lamb rack on the grill. Using tongs to hold the rack by the bones, sear on all sides. Move the rack to one side of the grill, and turn off the heat, except for the one heat source farthest from the lamb. Close the cover, and cook 7 to 8 minutes or until the internal temperature reaches 120°F on an instant-read thermometer.

1. Remove the rack from the grill, and let the lamb rest 10 minutes. Slice into individual chops. Spoon some of the preserved lemon relish on top of each chop, and serve the chops with extra relish on the side.