Recipe by Chef Asi Ndamase
This Ras el Hanout Lamb Rack delivers a memorable, restaurant-quality main course built on depth, balance and careful technique.
The fragrant North African spice blend enhances the lamb’s richness, creating an aromatic centrepiece suited to special occasions or refined home dining.
The dish is supported by considered accompaniments. A tangy, warm potato and caper salad cuts through the richness of the meat, while vibrant broccolini adds freshness and colour. A glossy merlot thyme jus ties the plate together with depth and elegance.
Timing and attention to detail are key, but each component is straightforward and rewarding to prepare.
Lamb Rack
INGREDIENTS
- 3-bone lamb rack, French trimmed
- Ras el hanout
- Garlic
- Fresh rosemary
- Salt and pepper
- Olive oil
METHOD
Pat the lamb racks dry, then season generously with salt, pepper, and ras el hanout. Drizzle with olive oil and rub evenly over the meat.
Heat a heavy-based pan over medium-high heat. Sear the lamb fat-side down until golden, then turn and sear all sides.
Add crushed garlic and rosemary to the pan and lightly baste the lamb with the rendered fat.
Transfer the lamb to a roasting tray and roast at 180°C for 10 minutes for medium doneness.
Remove from the oven and rest for 8 to 10 minutes before slicing between the bones. Keep warm.
Broccolini
METHOD
Wash and trim the broccolini ends.
Bring a pot of salted water to a boil. Blanch the broccolini for 1½ to 2 minutes until bright green.
Transfer immediately to ice water to stop the cooking, then drain well.
Heat olive oil in a pan, add the broccolini, season with salt and pepper, and sauté briefly to warm through.
Warm Potato Salad
INGREDIENTS
- Baby potatoes
- Red onion
- Spring onion
- Chives
- Mayonnaise
- Garlic
- Wholegrain mustard
- Capers
- Salt and pepper
- Olive oil
- Butter
METHOD
Halve the baby potatoes and boil in salted water until tender. Transfer to a baking tray, season with salt, pepper, garlic and butter, then roast until golden.
Finely dice the red onion and sauté it in olive oil over low heat until soft and sweet.
In a bowl, combine mayonnaise, wholegrain mustard, finely chopped capers, warm sautéed onions, salt and pepper, and finely sliced spring onion and chives.
Gently fold the warm, roasted potatoes into the dressing so they absorb the flavours while still hot.
Merlot Thyme Jus
INGREDIENTS
- Red onion
- Carrots
- Leeks
- Celery
- Garlic
- Fresh thyme
- Bay leaves
- Merlot
- Beef stock powder
- Olive oil
METHOD
Roughly chop the onion, carrots, leeks, and celery, then place them in a roasting tray with the garlic, thyme, and bay leaves. Drizzle with olive oil and roast at 200°C until well caramelised.
Transfer the roasted vegetables to a large pot. Add two cups of merlot and bring to the boil, scraping up any caramelised bits.
Reduce the wine by half to concentrate the flavour and cook off the acidity.
Add water and beef stock powder to cover the vegetables. Simmer gently for 45 to 60 minutes.
Strain through a fine sieve, pressing the vegetables to extract maximum flavour.
Return the liquid to the pot and reduce until a glossy jus consistency is achieved. Adjust seasoning if needed.
To Serve
Once the lamb has rested and been sliced, plate it alongside a generous spoonful of warm potato and caper salad, vibrant broccolini, and a final drizzle of Merlot-Thyme jus. Arrange the components to highlight the lamb’s golden crust and the contrasting colours and textures on the plate.
This dish delivers a refined, balanced and deeply satisfying main course, ideal for entertaining or elevating a special meal at home.
