This morning I had the pleasure of presenting Moroccan Orange Roast rack of Lamb on CBC's Weekend Morning Show with Kerän Sanders. Very simple to prepare with spectacular results.
Enjoy and Happy Easter!
Moroccan Orange Roast Lamb
1 (2 ½ - 3lb) fresh lamb loin roast, bone in (cut through at 1 inch intervals)
½ cup marmalade (I’m using a homemade blood orange Meyer lemon marmalade but you can use your favourite or chopped oranges, pith removed)
1 tbs olive oil
1 heaping tbs Ras el Hanout (available at many fine Winnipeg shops)*
good pinch sea salt
1 tbs Dijon Mustard
shredded orange zest
To prepare roast: Place bone side down on flat surface. Pull meat flap down to be even with bone and form roast into a tight roll. Tie string around length of roast to prevent bones from spreading. Tie roast at one-inch intervals, securing the rolled shape, making sure string does not slip into cuts. Using a roasting pan with rack, place lamb on rack, bone side down. Brush with olive oil and rub with Ras el Hanout and sea salt, mustard and marmalade mixture.
Roast lamb in preheated 350ºF oven to desired degree of doneness; 31 to 35 minutes per pound or 150ºF for medium-rare, 36 to 38 minutes per pound or 160ºF for medium. During the last 30 minutes of roasting, brush with glaze several times. When the lamb is done, remove from oven, cover and let stand for 10 minutes. Serve, topped with shredded orange zest.
Options: If you are looking to simplify even further, have loin cut into chops. Rub with Ras el Hanout and make a simple glaze/sauce with the marmalade. To grill the chops, rub with spice and then oil the chop before putting on a hot grill. Just a few minutes per side.
*Ras el Hanout is found at Dino’s Grocery Mart on Notre Dame, Halal Meats and Specialty Foods on Maryland, DeLuca’s on Portage, D.A. Niels on Berry
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