Moroccan Rack of Lamb
1 rack of lamb, Frenched
Salt and pepper
2 teaspoons garlic, minced
1 teaspoon Cumin powder
1 teaspoon fresh Rosemary, finely chopped
1 teaspoon Thyme
1/2 pound Carrots, peeled and sliced
1 cup sweet peas
4 tablespoons Mint Jelly
1 tablespoon flat-leaf Parsley, finely chopped
4 tablespoons red wine
3 tablespoons butter
Preheat oven to 425 degrees Fahrenheit.
Rub the lamb with salt, pepper, cumin, garlic, thyme, and rosemary.
Brown the meaty side of lamb with butter in an ovenproof skillet for about 2 minutes. Transfer to the oven with meat side up and cook for 25 minutes or until internal temperature reaches 155 degrees Fahrenheit.
While the lamb is cooking, boil the sliced carrots and peas separately in pots until crisp-tender or for about 3 minutes. Strain in a colander and put back in the pots. Immediately add butter and brown sugar in each pot and mix well.
Remove the lamb from the oven and transfer to a platter. Let rest for 15 minutes before slicing.
Meantime, deglaze the remaining oil in the skillet with red wine. Add the Mint Jelly. Cook on medium heat until it thickens. Strain. Add boiled carrots and sweet peas.
Slice the lamb between bones and serve two slices per person on a plate with rice pilaf or mashed potatoes, carrots, and sweet peas on the side.
Preparation and Cooking Time: 30 minutes
Vegetable: Carrots with Sweet Peas
Side Dish: Brown Basmati Rice Pilaf or Mashed Potatoes
Wine: Red Pinot Noir