Moroccan Spiced Lamb Rack with Roast Cauliflower
Lamb Rack and Reduction1 rack of lamb
1 cup of beef stock
3 tbsp ras el hanout
1 red chili, finely diced
half red onion, finely diced
1 clove of garlic, crushed
1 tsp. honey
Sea salt and pepper for seasoning
Half head of cauliflower, cut into florets
8 dried apricots, roughly chopped
Half red onion, finely sliced
¼ cup pistachios, crushed
¼ cup of mint, finely chopped
¼ cup of coriander, finely chopped
¼ cup of parsley, finely chopped
Handful of sugar snap peas
6 tbsp. olive oil
1 tbsp. red wine vinegar
1 tsp. honey
Sea salt and pepper to taste
1. Preheat the oven to 200c fan bake. Line a baking tray with baking paper.
2. In a medium size bowl, toss the cauliflower and red onion with a drizzle of oil, salt
and pepper. Once well coated, transfer to baking tray and bake for 20 minutes or
until cauliflower is golden. Remove from oven and set aside to cool. Reduce oven
temperature to 190c.
3. To make the salad dressing, combine olive oil, red wine vinegar, honey, salt and
pepper in a small jar and shake to combine.
4. To assemble the salad, place the cauliflower, red onion, apricots, herbs (reserve a
handful for garnishing), sugar snap peas and dressing in a bowl and toss to combine.
Divide between two serving plates and set aside.
5. To cook the lamb, drizzle with olive and season with salt and pepper. Sear rack on
both sides in small pan and transfer to a baking dish. Place in oven and cook for 20
minutes then remove, cover with foil and allow to rest.
6. While the lamb is cooking, heat the same saucepan to medium heat, add a drizzle of
olive oil then fry off onion, garlic and chili for 3 minutes. Add the ras el hanout and
continue to cook for another minute. Add the stock and reduce heat to a simmer.
Continue to cook until the liquid has reduced and thickened.
7. To serve, slice the lamb rack into cutlets place on top of the cauliflower salad, drizzle
with the reduction and garnish with remaining herbs and pistachios. Serve