EyeSwoon

Rack of Lamb with Chermoula over Roasted Fennel and Beetroot

EyeSwoon Kitchen

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  • Ingredients

    • serves 2

      The chermoula

      • 1 cup cilantro, chopped
      • 3/4 cup flat leaf parsley, chopped
      • 3 cloves garlic, halved,
      • 1 1/2 teaspoons cumin seeds
      • 1 tablespoon smoked paprika
      • 1/2 teaspoon caraway seeds
      • 1/2 teaspoon coriander seeds
      • 1/4 teaspoon cayenne
      • 1/8 teaspoon crushed saffron
      • 1 preserved lemon, rind
      • 1/4 cup fresh lemon juice
      • 1/3 cup olive oil
      • kosher salt, to taste

      The lamb:

      • 1 rack of lamb, frenched (about 1 ½ pounds) and trimmed of all but a thin layer of fat
      • 3/4 teaspoon kosher salt, divided
      • 1/2 teaspoon freshly ground black pepper, divided
      • 1 bulb of fennel,  trimmed and cut lengthwise into large slices
      • 5-6 beetroots, peeled and cut into 8ths
      • 5-6 cloves of garlic, smashed with skin on
      • olive oil

      The Yogurt with Pomegranate and Pistachios:

      • ½ cup plain whole milk yogurt
      • ¼ cup pomegranate seeds
      • 2 tablespoons chopped pistachios
      • kosher salt, to taste
      • lemon juice, to taste
      • olive oil, for drizzling
  • The Prep

    • The Chermoula and the Lamb: 

      1. To make the chermoula, combine the cilantro and parsley in the bowl of a food processor. Pulse until everything is finely chopped. Add the preserved lemon rind, lemon juice, and spices and pulse to combine. Slowly drizzle in the olive oil until all ingredients are thoroughly combined. Salt to taste.
      2. Pat the lamb dry and rub with salt and pepper. Over high heat, heat a heavy-bottomed pan until hot. Cover the bottom of the pan with a thin layer of olive oil. Brown the lamb on all sides, 2-3 minutes on each side.
      3. While the lamb is browning, toss the fennel, beetroots, and garlic with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Arrange the vegetables in the bottom of a small roasting pan.
      4. Once the lamb is browned, coat the meaty parts with about half of the chermoula sauce. Make sure to press to really get the sauce on. Place on top of the vegetables. Roast for 15 minutes then cover lamb loosely with foil and roast until a thermometer inserted diagonally into center of the meat reads 120 degrees, about 5-10 minutes. Let stand, covered, 15 minutes.
      5. While the meat is resting, cover the vegetables with foil and return back to the oven until they are tender through, 10-15 minutes.
      6. Serve with vegetables topped with the chermoula sauce and yogurt with pomegranate and pistachios.

      The Yogurt with Pomegranate and Pistachios:

      1. Whisk the yogurt, salt, and lemon juice until well combined.
      2. Top with pomegranate seeds, chopped pistachios, and a generous drizzle of olive oil.