Ras el Hanout Rack of Lamb
Ingredients
- For the Lamb:
- 1 rack of lamb (6–8 ribs), trimmed
- 1 tbsp ras el hanout
- 2 tbsp olive oil
- Salt & black pepper
- For the sides:
- 1 large aubergine, sliced lengthways
- 1 bunch asparagus, trimmed
- 1 large onion, sliced
- 200ml good-quality stock
- For the salad:
- ½ preserved lemon, finely chopped
- Small handful fresh mint, chopped
- 1 tbsp olive oil
- For the sumac yogurt:
- 150g Greek yogurt
- 1 tsp sumac
- Squeeze of lemon juice
- Salt
Method
- Rub the lamb with olive oil, ras el hanout, salt and pepper. Sear in a hot pan until browned, then transfer to a 190°C oven for 12–15 minutes (medium-rare). Rest well before carving.
- While the lamb cooks, grill or char the aubergine slices until soft and deeply coloured. Do the same with the asparagus, seasoning lightly.
- In a small pan, cook the sliced onion gently in a little oil until softened, then add the stock and simmer until reduced and jammy.
- Mix the preserved lemon with mint and olive oil to create a bright, punchy salad.
- Combine yogurt with sumac, lemon juice and a pinch of salt.
- To serve, carve the lamb into cutlets. Plate with the aubergine, asparagus and stock onions. Spoon over the sumac yogurt and finish with the preserved lemon and mint salad.
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