Name: Rack and Braised Shoulder of Lamb Ras el Hanout
Yield: Serves 4 as a main course
Ingredients: 200 ml melted duck or goose fat; 25 g butter; deep-fried onion rings; ½ tsp ras el hanout (Moroccan spice mix); 300 ml double cream; 4 large chunks of braised lamb shoulder; white onion purée; 250 ml liquor from the braised lamb shoulder; 1 thyme sprig; 2 large onions, about 500 g, peeled and chopped; 1 tbsp olive oil; few parsley stalks; 1 rounded tbsp honey; sea salt and black pepper; 1 large rack of lamb; 1½ tbsp olive oil; 2 tbsp sherry vinegar; 2 tbsp olive oil; 10 baby onions, peeled and thinly sliced; few coriander stalks; 12 black olives, pitted and thinly sliced; braised baby onions; confit baby leeks; 4 tsp harissa paste; 8 baby leeks, trimmed

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Rack of Lamb

1 large rack of lamb
sea salt and black pepper
1½ tbsp olive oil

Main course

Method

First, prepare the sauce. Heat the olive oil in a saucepan until hot and add the onions with some seasoning. Cook over a medium-low heat, stirring frequently, for 6–8 minutes until they are soft. Tip in the olives and sherry vinegar and increase the heat slightly. Let bubble until the pan is quite dry Stir in the ras el hanout and harissa paste and cook for another 2 minutes. Add the herb stalk