Tender lamb marinated (here we have used rack of lamb but see suggestions for other cuts under ingredients) the day before in fragrant, warming north african spices that everyone will love because there is no chilli heat. Serve it with a wonderful smokey, creamy aubergine baba ganoush.
Rack of Lamb with North African Spices (serves 8)
- 1tbsp all spice
- 1tbsp ground black pepper
- 1tbsp cinnamon
- 1tbsp turmeric
- 1tbsp ground cumin
- 1tbsp ground ginger
- 1tsp nutmeg
- 1tbsp sea salt
- ½ cup olive oil
- 3 cloves garlic, crushed
- 4 racks of lamb (You can also do this with lamb chops or lamb rump steaks. Or if you want to do a roast with a difference use a knife to pierce a leg of lamb and rub in the marinade before leaving 24 hours in fridge Try to get the lamb racks “French trimmed”)
Cut racks of lamb in half. Put all the remaining ingredients into one or two large plastic bags and massage together. Add lamb and squish so mix is coating the lamb. Leave overnight in fridge.
Remove from fridge at least an hour before cooking and squish again so marinade really coats lamb.
Heat oven to 220C and line a baking sheet with foil
Put lamb racks on sheet pouring over any remaining marinade
Cook for 15 mins. Remove from oven, cover with foil for 15 mins to rest.
Serve on top of baba ganoush with french beans on side (and new or roast potatoes depending on season if people are really hungry)
TIPS AND ALTERNATIVES
Any leftovers are delicious eaten cold and it makes a great picnic dish when served in individual chops.