Moroccan Lamb with Tomato Mint Sauce

Prep Time: 3-4 hours

Cook Time: 30-45 mins

mild

This will become your favourite recipe for a rack of lamb.

Ingredients

For the spice rub:

An 8-bone lamb rack, trimmed of excess fat and cut into 2 halves

4 TBL olive oil

2 TBL chopped mint

2 TBL chopped parsley

Salt to taste

For the sauce:

Roast lamb drippings

¼ cup red wine

¼ cup smooth tomato sauce

½ tsp sugar (to balance acidity)

1 cup chicken stock

2 TBL cold butter

1 TBL chopped mint

1 TBL chopped parsley

Salt and pepper to taste

Instructions

1

A few hours before cooking, combine olive oil, mint, parsley, Moroccan La Kama and salt in a small bowl.

2

Rub each half of the lamb rack with the spice mixture. let marinate in the fridge for a few hours.

3

Remove lamb from fridge 1 hour before cooking.

4

Preheat oven to 450°F.

5

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:
1

Remove roast drippings from pan and into a sauce pan over medium heat. (remove excess fat)

2

Once hot, Deglaze with red wine. Cook until reduced in half.

3

add tomato sauce and sugar. Cook until reduced in half.

4

Add stock, cook until reduced in half again and you have a nice thick sauce that coats the back of a metal spoon.

5

Add cold butter in small pieces while whisking to finish your sauce.

6

Add mint, parsley, salt and pepper to taste. Remove from heat and keep warm.

7

Serve lamb racks with Sauce and Moroccan glazed carrots.

Spices Used: Moroccan La Kama