Many thanks to Eric for this recipe.
1-8 bone lamb rack, trimmed of excess fat and cut into 2 portions
For the crust:
2 Tbsp olive oil
2 Tbsp each chopped mint and parsley
2 tsp Moroccan La Kama
Coarse salt to taste
For the sauce:
1 cup chicken stock
1/2 cup tomato sauce
1 tbsp each chopped mint and parsley
pinch sugar and salt and pepper to taste
Let lamb rest at room temperature for at least 1 hour before cooking. Preheat oven to 450F. Combine crust ingredients in a small bowl. Rub lamb with crust mixture. Roast, approximately 15 minutes for rare, 20 for medium rare and 25 for medium. Remove from pan and place on a plate. Let rest, loosely covered with foil, for 10 minutes.
While this occurs, you can make the sauce. Remove excess fat from the lamb cooking pan, then put it on the stove with the stock, tomato sauce and sugar. Simmer and stir until lightly thickened.
Add mint, parsley and salt and pepper to taste. Serve lamb, whole or sliced into chops, on a pool of sauce. Accompany with a selection of simply steamed market vegetables such as new potatoes, beans, carrots and chard.
The leftover sauce is fantastic used as pizza sauce the next day!