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Rack Of Lamb With Ras El Hanout

Fragrant and floral, spiced but not spicy, Middle Eastern cuisine is one of the most diverse gastronomies in the world. The breadth of flavours in the cuisine’s small, shareable dishes is down to an array of spices from North Africa, India and Turkey. Harrods’ spices are blended from the finest ingredients to ensure flavours that are deep, authentic and versatile, so transform your culinary repertoire with these magnificent dishes.

Rack Of Lamb With Pomegranate Seeds, Rose Petals & Ras El Hanout, Served With Sumac Yogurt

Ingredients

Serves 4

4 tbsp ras el hanout
1 tsp garlic, grated
1 tsp fresh ginger, grated
3 tbsp vegetable oil
1 tsp sea salt flakes
1kg (about two racks) French trimmed lamb

For the sumac yogurt:
1 tsp salt
2 tsp sugar
1 white onion, finely sliced
1 tsp lemon juice
100ml Greek yogurt
¼ tsp sumac

For the sauce:
2 tsp sugar
3 tbsp pomegranate molasses
5 tbsp red wine
Pinch of salt
Handful of dried rose petals and pomegranate seeds, to garnish

Method

1. In a bowl, mix together the ras el hanout, garlic, ginger, oil and salt, then rub it all over the lamb. Leave to marinate in a fridge for minimum of 1 hour or overnight.

2. To make the sumac yogurt, sprinkle the salt and sugar over the onion and leave to pickle for 10 minutes. Once it has become slightly watery, lightly rinse the onion in a bowl of water and squeeze out the excess. Mix in the lemon juice and yogurt and place in a bowl. Sprinkle some sumac on top and set aside.

3. Bring the meat back to room temperature. Preheat the oven to 180ºC/350ºF/Gas 4. Using a spoon, remove the spice mix from the meat and set aside for later to make a sauce. Heat a large frying pan and sear the meat until it is lightly golden, and then transfer it to a metal baking tray. Cook in the oven for 20 minutes for medium rare, or 25 minutes for medium to well done. Rest the meat for 10 minutes in a warm place.

4. Meanwhile, make the sauce by heating the juice from the meat with the reserved spice mix, sugar, pomegranate molasses, wine and salt. Reduce until thickened. Slice the meat and drizzle the sauce over the top, finishing with a sprinkle of dried rose petals and the pomegranate seeds. Serve with the sumac yogurt and jewelled rice.

Find more recipes in the Harrods Magazine app.