Monday, 3 June 2013

Lets make lamb

A little rack of lamb goes along way. I have been experimenting with recipes lately, as a foodie you ought to, and find myself theming dishes that tie up nicely. Morocco is always at the forefront of my adventures with food, because I find its flavors intriguing, to say the least. Odd spices, like nutmeg, cumin and harissa are infused together to create a taste explosion- the flavors are not everyday, which I love. When I theme my dishes, its a form of escapism-transforming me to the very place and as flavors of Morocco begin to lift the household air-so do my thoughts. To be in souks, market spaces, and far away places.

Harissa rack of lamb
Prep time: 20min        Cook time 40min             Serves: 4
  • 2 rack of lamb
  • 2 tsp cumin
  • 2 tsp grated nutmeg
  • 2 tsp harissa paste
  • 2 tsp thyme
  • 2 tsp paprika
  • olive oil
  • salt/pepper
Preheat the oven to 180 degrees. Get a baking tray ready. With a sharp knife, split the 2 racks in two so that you are four racks. Score the underside of the racks with a knife in a criss-cross fashion. Rub in all the spices with your hands and ensure that all the cutlets are covered and coated. Rub in the olive oil, season.
In a pan on high heat, brown the racks on all sides- its should take you 5 minutes for each side. Remove from the heat, allow to rest for 5 min before placing on your baking tray. Make sure that the bones of the rack are facing up. Place in the oven and cook for 15min, for med rare, 20min for med, 25 min for well-done. Serve with tabbouleh and humus.
Enjoy x x

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