Moroccanrackoflamb Recipes

Steps:

• About an hour before roasting, remove lamb from refrigerator.
• Trim excess fat.
• Stir oil with seasonings and garlic.
• Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
• Place each rack as it is coated on a large baking sheet with shallow sides.
• Depending on pan size, bone ends may lay on pan edges.
• For even cooking, leave coated lamb at room temperature for 1 hour.
• Or lamb can be refrigerated, lightly covered, up to 1 day.
• Bring to room temperature before roasting.
• When ready to roast, preheat oven to 400F (200C).
• Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
• Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.

Steps:

• Combine the ras al hanout, salt and brown sugar in a small bowl. Score the fat of the pork in a cross-hatch pattern. Rub the ras al hanout mixture all over the pork and allow to sit overnight in the refrigerator.
• Put the pork on a rack and allow it to come to room temperature for about 45 minutes before putting it into the oven.
• Preheat the oven to 425 degrees F.
• Put the apricots, sake, chicken stock, garlic, cilantro, lemons, carrots, onions and turnips in the bottom of a medium roasting pan. Put the rack with the pork in the roasting pan and roast until the pork reaches an internal temperature of 140 degrees F for medium, 40 to 50 minutes. Allow to rest for 20 minutes before carving.
• Transfer the drippings, vegetables and aromatics to a strainer set over a saucepan. Press the vegetables against the strainer to get as much liquid out of them as you can. Place the pan over medium heat, bring to a simmer and simmer until the liquid is reduced by about half, about 5 minutes. Turn the heat to low, add the butter and stir until melted. Keep warm over low heat and serve with the pork.

Steps:

• Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
• Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.
• Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
• To serve, carve by cutting down between the ribs.

Steps:

• Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
• Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
• Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
• Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.