Moroccan-style Roasted Rack of Lamb


1 large rack of lamb
sea salt and black pepper
4 tsp olive oil
2 tbsp butter

Spiced Onion and Olive Sauce

2 tbsp olive oil
10 pearl onions, peeled and thinly sliced
12 black olives, pitted and thinly sliced
2 tbsp sherry vinegar
1/2 tsp ras el hanout (Moroccan spice mix)
4 tsp harissa paste
few cilantro stalks
few parsley stalks
1 rounded tbsp honey
1 cup lamb or beef stock


  1. First, prepare the sauce. Heat the olive oil in pan until hot and add the onions with some seasoning. Cook over medium-low heat, stirring frequently, for 6 to 8 minutes until they are soft.
  2. Tip in the olives and sherry vinegar and increase the heat slightly. Let bubble until the pan is quite dry.
  3. Stir in the ras el hanout and harissa paste and cook for another 2 minutes.
  4. Add the herb stalks, honey, and lamb stock. Give the mixture a stir and boil for 10 minutes. Taste and adjust the seasoning. Discard the herb stalks.
  5. To cook the rack of lamb, preheat the oven to 400°F (200°C).
  6. Heat the olive oil in an ovenproof pan until hot. Season the rack and pan-fry skin side down for 2 minutes until browned.
  7. Turn and sear the other side for 2 minutes.
  8. Add the butter and, as it melts and foams, spoon it over the lamb. Turn the lamb around, so that the skin is facing upward and put the pan into the oven. Roast for 15 to 20 minutes, depending on the thickness of the rack. The meat should be slightly springy when pressed and a skewer inserted into the thickest part should feel lust warm, indicating it is cooked medium rare.
  9. Cover with foil and rest for 5 minutes while you reheat the sauce. Cut rack into chops and serve the chops with the sauce and couscous.

Makes 4 servings.

Source: Gordon Ramsay’s Maze