An extremely tasty dish with a real Lemon kick to it, bringing out the full flavour of the lamb. Ask your butcher to French cut a rack of lamb and separate it into individual pieces-you should get 8 cutlets. This is a Moroccan style dish great served with couscous and tabbouleh.
Excellent. This recipe is incredible. It's hard to find lemon preserve, so you can always make your own like I did! Mmm! - 18 Nov 2008 (Review from Allrecipes USA and Canada)
I could not find a rack of lamb so I used some lamb chops and adapted this recipe for pan frying. Was looking for ways to utilize the Preserved Lemons I've made. This is an excellent way! The lemon and garlic truly accent the lamb and gave it a very exotic flavor. Even hubby, who is not always crazy about lamb, thought it was bone-sucking good! I'm going to try it with a venison backstrap as well...since a deer is little more than a suped up sheep. Great idea!!! - 21 Jan 2008 (Review from Allrecipes USA and Canada)
- Rated on - 10 Apr 2012 (Review from Allrecipes USA and Canada)