Moroccan Rack Of Lamb With Tagine Of Vegetables

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

Ingredients 10
Servings 8
Time 40

Ingredients

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

Method

40
 
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
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.