This will become your favourite recipe for a rack of lamb.
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
2 tsp Moroccan La Kama
Salt to taste
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
A few hours before cooking, combine olive oil, mint, parsley, Moroccan La Kama and salt in a small bowl.
Rub each half of the lamb rack with the spice mixture. let marinate in the fridge for a few hours.
Remove lamb from fridge 1 hour before cooking.
Preheat oven to 450°F.
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.
Remove roast drippings from pan and into a sauce pan over medium heat. (remove excess fat)
Once hot, Deglaze with red wine. Cook until reduced in half.
add tomato sauce and sugar. Cook until reduced in half.
Add stock, cook until reduced in half again and you have a nice thick sauce that coats the back of a metal spoon.
Add cold butter in small pieces while whisking to finish your sauce.
Add mint, parsley, salt and pepper to taste. Remove from heat and keep warm.
Serve lamb racks with Sauce and Moroccan glazed carrots.