Rack of lamb from the Maghreb

 

4 servings

• 2 racks of lamb
• 30 ml vegetable oil

Maghreb seasoning

• 10 ml cumin
• 5 ml sweet paprika
• 5 ml ground cardamom
• 5 ml brown sugar
• 2 ml ground black pepper
• 1 ml cayenne pepper
• 2 ml salt
• 5 ml dried oregano
• 2 ml ground cinnamon
• 15 ml olive oil

 Pomegranate sauce

• 30 ml honey
• 125 ml water
• Juice of 1 freshly squeezed pomegranate and a few whole seeds

1. Using a small knife, scrape each bone from the racks of lamb to remove all the flesh; remove excess fat and sinew from the surface of the squares.
2. In a bowl, combine all the seasoning ingredients; rub the racks of lamb with the seasoning to make it penetrate the flesh and leave to rest in the refrigerator for at least 1 hour.
3. In a large skillet, heat the oil over high heat; place the racks of lamb, fleshy side down, in the oil.
4. Using tongs, turn the squares over only when they are well colored.
5. In a baking dish, pour all the sauce ingredients, stir; place the squares in the dish, fleshy side up.
6. Bake for 15 minutes in the oven at 400F/200C; let stand 10 minutes before serving.

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