Lamb with Chermoula, Honey & Yogurt Sauce

Slow-roasted lamb ribs glazed in honey vinegar and finished with a vibrant chermoula and herb-packed yogurt sauce.

Why You'll Love Rack of Lamb with Chermoula, Honey & Yogurt Sauce

This lamb is next-level: deeply seasoned, slow-roasted until meltingly tender, then hit with a lacquer of honey glaze that caramelizes under the broiler. Spoon it over a garlicky yogurt sauce, drizzle with punchy chermoula, and you've got an absolute showstopper. It's fragrant, savory, tangy, and sweet-all the contrasts, all the flavor.

Tips and Tricks

• Don't skip the brine: It helps the lamb stay juicy and well-seasoned throughout. Brine it overnight for best results.
• Grind your spices finely: Use a spice grinder, not a food processor, to get the fine, even texture needed for a proper crust.
• Use a wire rack with water beneath: This setup prevents the lamb from drying out during the long oven roast.

Variations

While this recipe shines as-is, there are a few creative ways to adapt it depending on your pantry or preferences. Here are some riff-worthy ideas:

• Moroccan-style: Add preserved lemon and smoked paprika to the chermoula for extra depth.
• Spicy twist: Fold harissa into the yogurt sauce for a fiery finish.
• Herb swap: Try parsley or basil instead of cilantro in the chermoula if you're not a cilantro fan.

Substitutions

Whether you're working around dietary needs or just using what you've got, these swaps keep the flavor intact:

• Greek yogurt: Use labneh or sour cream for a tangy, creamy base.
• Sherry vinegar: Substitute with red wine vinegar or white balsamic in the chermoula.
• Fish sauce: Try anchovy paste or Worcestershire sauce for umami depth.

Best Served With

• Warm flatbreads or grilled pita to scoop up the yogurt and sauce
• Roasted fingerling potatoes or crispy smashed potatoes
• A bright herb salad with lemon and olive oil
• Grilled or charred carrots, fennel, or other sturdy vegetables

How to Store Leftovers

• Store leftover lamb chops in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F oven, covered, until warmed through.
• The yogurt sauce and chermoula can be stored separately in the fridge for 2-3 days. Avoid freezing the yogurt sauce as it may separate.

Common Questions

Lamb with Chermoula, Honey & Yogurt Sauce

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Slow-roasted lamb ribs glazed in honey vinegar and finished with a vibrant chermoula and herb-packed yogurt sauce.

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Prep Time 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course: Dinner, Main Course, Meat

Cuisine: Modern, Modern American

Calories: 6727

Ingredients Equipment Method Nutrition

Ingredients

  

For the brine

• 5 cups hot water
• ½ cup kosher salt
• ½ teaspoon pink curing salt
• 5 lb rack of lamb approx. 8 chops

For the lamb spice rub

• ¼ cup coriander seeds
• ¼ cup fennel seeds
• 1 tablespoon cumin seeds
• ½ tablespoon black peppercorns
• 1 whole clove
• ½ tablespoon chile flakes
• ¼ teaspoon ground cinnamon

For the chermoula

• 2 bunches cilantro
• Kosher salt to taste
• 2 tablespoon sherry vinegar
• 1 tablespoon fish sauce
• 1 tablespoon + 1 teaspoon extra virgin olive oil

For the yogurt sauce

• 1 cup Greek yogurt
• 1 clove garlic grated
• Juice from ½ lemon
• 7-10 mint leaves finely chopped
• 1 cucumber grated and strained
• 1 tablespoon dill finely chopped
• Kosher salt to taste

For the honey glaze

• 3 tablespoon honey
• 3 tablespoon white wine vinegar

Equipment

• Wire Rack
• Mixing Bowls
• Pastry brush
• Spice grinder
• Mini food processor or chopper
• Sheet Pan

Method

 

Brine the lamb

1. Pour hot water into a container large enough to hold the lamb. Add kosher and pink salt, stir to dissolve, then chill with ice and refrigerate.
2. Once cooled, add the lamb to the brine and refrigerate overnight (minimum 12 hours).

Spice the lamb

1. The next day, grind each spice separately using a spice grinder, then combine into a mix.
2. Remove lamb from brine, pat dry, arrange on a baking sheet, and coat generously with the spice mixture on both sides.
3. Refrigerate uncovered for another 12 hours.

Make the chermoula

1. Pulse cilantro and a pinch of salt in a mini processor.
2. Add vinegar, fish sauce, and olive oil. Blend until smooth.
3. Season with kosher salt to taste.

Make the honey glaze

1. Stir together honey and white wine vinegar until well combined.

Make the yogurt sauce

1. Marinate grated garlic in lemon juice for 10-15 minutes.
2. Combine with Greek yogurt, chopped mint, dill, and strained cucumber.
3. Season with kosher salt to taste.

Roast the lamb

1. Preheat oven to 300°F. Place a wire rack over a sheet pan and pour ¾ cup water in the bottom.
2. Place lamb on rack, cover with foil, and roast for 2.5 hours.
3. Remove from oven, let cool slightly, and cut between bones into 2-chop sections.

Finish under the broiler

1. Preheat broiler. Place chops meat-side up on a sheet pan.
2. Brush with honey glaze and broil for 3 minutes. Flip, glaze again, and broil another 3 minutes.

Plate

1. Spoon yogurt sauce onto each plate.
2. Top with 2-3 lamb chops, then spoon chermoula over the top.

Nutrition

Calories: 6727kcalCarbohydrates: 100gProtein: 273gFat: 580gSaturated Fat: 252gPolyunsaturated Fat: 46gMonounsaturated Fat: 240gTrans Fat: 0.01gCholesterol: 1268mgSodium: 59240mgPotassium: 4929mgFiber: 24gSugar: 64gVitamin A: 1873IUVitamin C: 23mgCalcium: 1108mgIron: 38mg

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