Moroccan Rack of Lamb

1 frenched rack of lamb (8 bones)
1 teaspoons salt
1 teaspoon freshly ground pepper
2 teaspoons garlic, minced
1 teaspoon cumin powder
1 teaspoon fresh rosemary, finely chopped
1 teaspoon thyme
1 pound carrots, peeled and sliced
2 cups sweet peas
4 tablespoons mint jelly
1 tablespoons flat-leaf parsley, finely chopped
4 tablespoons red wine
3 tablespoons butter

Preheat oven to 425 degrees F.

Rub salt and pepper on the meaty side of of the lamb, followed by cumin, garlic, thyme, and rosemary. Marinate for one hour.

Brown the meaty side of lamb in a an ovenproof skillet with butter for 2 minutes. Transfer to oven with meat side up and cook for 25 minutes or until internal temperature reaches 155 degrees F. Bring out of the oven and let rest for 15 minutes. 

While lamb is cooking in the oven, 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 ans stir.  Sprinkle a teaspoon of brown sugar in each pot and mix well.  

Remove the lamb from oven and transfer to a platter to let stand 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. Add boiled carrots and sweet peas. 

Slice the rack of lamb between bones and serve two slices per person on a plate with rice pilaf or mashed potatoes and carrots and sweet peas on the side. 

Servings: 4

Preparation and Cooking Time: 30 minutes

Vegetable:  Carrots with Sweet Peas

Side Dish:  Brown Basmati Rice Pilaf or Mashed Potatoes

WINE:  Brown Basmati Rice Pilaf


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