What you'll need:
- 600g new potatoes, cut in half
- 3 red onions, cut into wedges
- 2 tsp ras al hanout spice mix
- 8 tbsp olive oil
- 2 French trimmed racks of lamb (ask your butcher to do this for you)
- 2 tsp thyme leaves
- 1 tbsp pomegranate molasses or similar
Time: 70 minutes
Preheat your oven to 200C, and put about 2 tbsp of olive oil into a roasting tray. Tip the potatoes and onions into the tray, toss in the oil, half the ras al hanout and plenty of seasoning, and roast for about 40 minutes, turning two or three times to ensure everything is evenly cooked.
Heat a tablespoon of olive oil in a large frying pan, and fry the fatty side of the lamb rack until dark brown. Remove and put onto a plate, and then toss the remaining ras al hanout over the cooked lamb fat and brush or drizzle the molasses over the meat. Nestle the lamb racks in the roasting tray with the potatoes and onions, and cook for 20 minutes for rare, 25 for medium and 30 for well done. Make sure you rest the meat for 10 minutes before serving.
While the lamb is cooking, you can make a dressing using the remaining oil, thyme leaves and plenty of seasoning. Carve the lamb into thick chops (three bones each is usually best), and serve with the potatoes, onions, and a good drizzle of thyme oil.
This hearty dish deserves to be paired with a classic GSM blend from Brothers at War! Big, deeply flavoured, home-cooked dishes such as this Moroccan Lamb is a top match for Barossa Valley's Grenache, Syrah and Mourvedre blend!
There you have it -- a delicious recipe for Moroccan Rack of Lamb!
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