• A few hours before cooking, combine olive oil, mint, parsley, Moroccan La Kama and salt in a small bowl.
  4 tbsp olive oil, 2 tbsp Mint, 2 tbsp Parsley, 2 tsp Moroccan La Kama, Salt
• Rub each half of the lamb rack with the spice mixture. let marinate in the fridge for a few hours.
  8 bone Rack of Lamb
• Remove lamb from fridge 1 hour before cooking.
• Preheat oven to 450°F
• Place lamb racks halves with the bone sides facing one another in a roasting pan and roast about 15 minutes for rare, 20 for medium rare and 25 for medium. Remove lamb from pan and let rest covered on a plate.

Prepare the sauce:

• Remove roast drippings from pan and into a sauce pan over medium heat. (remove excess fat)
  Roast lamb drippings
• Once hot, Deglaze with red wine. Cook until reduced in half.
  ¼ cup Red Wine
• Add tomato sauce and sugar. Cook until reduced in half.
  ¼ cup Tomato Sauce, ½ tsp sugar
• Add stock, cook until reduced in half again and you have a nice thick sauce that coats the back of a metal spoon.
  1 cup chicken stock
• Add cold butter in small pieces while whisking to finish your sauce.
  2 tbsp butter
• Add mint, parsley, salt and pepper to taste. Remove from heat and keep warm.
  1 tbsp Mint, 1 tbsp Parsley, salt, Black Pepper
• Serve lamb racks with Sauce and Moroccan glazed carrots.