Name: Moroccan-Spiced Lamb
Yield: 4 Servings
Ingredients: ½ tsp. cayenne pepper; ½ tsp. ground coriander; ½ tsp. ground cumin; 1 tsp. ground ginger; ¼ tsp. freshly ground black pepper plus more; 2 racks of lamb (about 2 lb. total), rib bones frenched; 3 Tbsp. olive oil; 1 lb. small carrots, peeled, halved; 8 scallions, root ends trimmed; 1 small garlic clove, finely grated; ½ cup plain Greek yogurt; 2 tsp. fresh lemon juice; ½ tsp. harissa paste; 1 tsp. kosher salt plus more

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At Lafayette restaurant in New York City, the lamb is served with cooked quinoa that’s folded into couscous, but you could simply choose one or the other as a side dish.

Recipe notes