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Rack and Braised Shoulder of Lamb Ras el Hanout

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Preparation info
  • Serves

    4

    as a main course
    • Difficulty

      Easy

Appears in
Maze: The Cookbook

By Jason Atherton

Published 2008

  • About

Ingredients

Rack of Lamb

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

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

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