Live Fire Tailgate Feast – Moroccan-spiced Racks of Grassfed Lamb

From farm to tailgate and tailgate to table! These gorgeous, mouthwatering racks of Australian grassfed lamb were seasoned in an aromatic blend of Moroccan herbs and toasted spices, then basted and browned while slowly prepared to tender, medium-rare perfection. This feast was garnished with a homemade mint and roasted garlic chimichurri and vertical paradise micros. Plated for a crowd and served with an ice cold cold beverage, alongside family and the very best of friends. Stay hungry and long live the adventure. -David

Moroccan-spiced Racks of Grassfed Australian Lamb

Author: Live Fire Republic


  • 3-4 racks Australian Grassfed Lamb, trimmed and frenched
  • Olive oil
  • Unsalted butter, room temperature
  • 1/2 cup Ras el Hanout Moroccan seasoning
  • 1/4 cup chili powder
  • 3 tablespoons brown sugar
  • 2 tablespoon granulated garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 3-4 pinches cayenne pepper
  • Kosher salt and fresh ground peppercorn, to taste
  • Mint-parsley chimichurri, to garnish
  • Zest of 1 Meyer lemon


  • Remove lamb from refrigeration up to two hours prior to grilling and rest on the counter, bringing up to near room temperature. 30 minutes before laying lamb to flame, preheat grill to medium-high heat. Meanwhile, score the fat cap in crosshatch-fashion, brush entirety of the rack with a 2:1 mixture of olive oil and butter, then generously season with Ras el Hanout, all spices, sugar, salt and fresh ground peppercorn.
  • Place lamb fat-side down over direct heat and sear until nicely charred. Turn the grill to low, flip rack bone-side down and reposition lamb over indirect heat. Close the grill lid and cook for an additional 10-12 minutes, until internal temperature reads 125-130F. Remove lamb from heat, transfer to a cutting board and rest under a tin foil tent for 5-10 minutes.
  • To plate, carve the racks into individual chops. Dress with a homemade mint-parsley chimichurri and finish with the zest of lemon. Serve immediately.

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or