Moroccan Rack Of Lamb With Tagine Of Vegetables

Recipe from: 9/1/2005 12:00:00 AM

Ingredients 10
Servings 1
Minutes 40


Serving Change
  • 2
    large trimmed racks of lamb
  • 250
    Moroccan dukka
  • 100
    olive oil
  • 100
  • 1
    grated zest of 1 lemon
  • 100
    Tagine Of Vegetables:butter
  • 1
    mixed vegetables, cut into chunks
  • 1
    saffron strands
  • 30
    each freshly chopped parsley and coriander
  • 80
    toasted almond flakes


Oven temperature: 180°C.
1 Wrap the rib bones of the rack of lamb in tinfoil to prevent them from burning. Rub half the Moroccan dukka over the meat, then drizzle with three-quarters of the olive oil and honey. Add the lemon zest and rub everything into the meat. Marinate at room temperature for at least one hour.

2. Tagine of vegetables Heat the butter on the stove in an ovenproof casserole dish. Add the remaining dukka and stir over the heat for a few minutes. Add the vegetables and stir well. Sprinkle the saffron strands over the top and add 125ml water. Remove from the heat and cover with a lid. Bake in a preheated oven for about 30 minutes or until the vegetables are tender. Sprinkle with the fresh herbs and nuts just before serving.

3. Cook the lamb over medium-hot coals on the braai, turning frequently until it is cooked to your liking. Remove the foil from the bones. Allow the meat to rest for 10 minutes, then carve and serve with the vegetables.


Read more on: roast  |  lamb


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