I have been asked time again and to print this recipe on my blog and with the cold weather coming, the warming spice mix makes my spice-crusted rack of lamb the perfect warming treat. Believe it or not, I chose this recipe because it something quick and easy that would make for an impressive meal. The spice rub 'Ras-el-Hanout' contains 14 different spices including rose petals, lavender, mace and ginger which make it incredibly aromatic and flavoursome. I paired the lamb with a nice homemade tabbouleh salad and made a quick sauce using pomegranate molasses/syrup. So here's what to do:
Moroccan Spice-Crusted Rack of Lamb
Rack of lamb (Approx 500-600g & 'French trimmed' 6 bone is ideal)
1 heaped tablespoon of ‘Ras-el-Hanout’(Preferably 'Seasoned Pioneers' brand available in supermarkets, or use Tesco's Finest)
Maldon sea salt
In a small bowl, add the Ras-el-Hanout and a few generous pinches of sea salt
and mix together with a well. Rub your lamb all over with a little oil, then liberally sprinkle both sides of each rack with some of the spice mix and rub the mixture in well. You can allow this to marinade for a few hours or the night before, but it is so aromatic that you can make it straight away without worrying that flavours have not yet penetrated.
In a pre-heated pan on a medium-high (or medium if gas)temperature, lay each lamb rack fat-side down into the pan and seal the flavour into each side of the meat both fat and meat sides. Nicely brown the fat side but don't allow it to cook for too long; 6 mins fat side and a couple of minutes on the ends and reverse side will be perfect. This is the stage, that you can allow them to cool and use them later, or put them straight into a preheated oven (200C) and cook for another 15-20 minutes depending on whether you like your meat rare or medium-well done. Remove from oven and cover with foil, allowing meat to rest for 5 minutes before serving.
Pour the lamb juices from your oven pan into a sauce pan along with 4 tablespoons of pomegranate molasses, 100ml of pomegranate juice (like POM) and 2 heaped teaspoons of sugar and stir well over a high heat so the sugar melts and the sauce thickens and emulsifies. Then drizzle over your lamb.
1 large bunch of flat leaf parsley (finely chopped)
2 plump tomatoes (finely diced)
5 whole spring onions (finely slice, both green & white part)
Handful of Bulgar wheat (boiled per packet instructions, rinsed & put aside)
Juice of a whole lemon
Maldon sea salt & pepper
Baby gem lettuce leaves (which make the ‘cup’)
Mix all your chopped ingredients in bowl, drizzle with lemon juice to ensure the mixture is well coated, but not greasy and then add lemon juice, salt & pepper to taste. Take a generous tablespoon on the Tabbouleh and place in a baby gem lettuce leaf and serve.