Are you up for my Moroccan inspired Rack of Lamb with Mango-Honey Glaze served with juicy tomatoes, mini cucumbers, and figs salad? Yes, ladies and gents, a delicious and healthy meal you can create in minutes.
I season the lamb with salt and pepper first. I then prepared my spice mixture by mixing Mrs. Dash Original (no advertisement related), honey, sherry vinegar, ground cumin orange juice and my Mango Gourmet Hot Sauce. The spice mixture will be used to brush the meat.
The rack of lamb is brushed several times while roasting in the oven at 425 degrees Fahrenheit. The brushing and roasting process is to make sure that the lamb is flavorful and moist.
I like to serve my Moroccan inspired dish with my tomatoes, mini cucumber, pomegranate, and dried figs salad without salad dressing. The reason for not adding the salad dressing is because I don’t want to ruin the rich taste of fruits and veggies.
Tomatoes, Mini Cucumber, Pomegranate and Dried Figs Salad
Dried figs have a particular taste and can be very empowering because of their sweetness. When dried figs are mixed with other vegetables or fruits, they plump up and release their sweet juice, and I can guarantee you that you will not miss the dressing.
You can season your rack of lamb in advance up to 12 to 24 hours. If you have no time to marinate the lamb, no worries it will still have tons of flavor even after 30 minutes of marination.
If you’re wary of lam because you find it too gamy, cleaning your meat with vinegar will help. Not to forget, I have added sherry vinegar. You can use balsamic vinegar or red wine vinegar.
If you are unsure about adding my Mango Gourmet Hot Sauce, don’t worry, you only need one teaspoon. The lamb is not spicy hot; the hot sauce gives it a nice kick as they say. And the honey somewhat decreases the hottest of the sauce.
Lamb is becoming very popular in the US, and this recipe is just another excuse why you need to eat healthier meats.
Here’s my Moroccan inspired Rack of Lamb with Mango Honey-Glaze. You can enjoy it with a scrumptious and delicious salad of Tomatoes, Mini Cucumber, Pomegranate and Dried Figs.
A Moroccan inspired recipe of Rack of Lamb with Mango Honey-Glaze served with a scrumptious and delicious salad of Figs, Cucumber, and Tomatoes.
1 racks of lamb ( 1-1/4 to 1-1/2 lb. with 7 to 8 ribs), trimmed, or frenched
Ground Black Pepper
1 teaspoon Mrs. Dash Original
1/4 cup honey
1 ½ Tbsp. sherry vinegar/red-wine vinegar
1/2 tsp. ground cumin, preferably toasted
1 ¼ tsp. Gemma’s Mango Gourmet Hot Sauce
1/4 cup orange juice
1 garlic clove, crushed
1 Tbs. finely chopped mint, parsley, or basil, (optional)
Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or line baking sheet with foil (to make it easier to clean the glaze from the pan).
In a small bowl, combine the honey, vinegar, Mrs’ Dash Original, cumin, Mango Gourmet Hot Sauce, and a pinch each of salt and pepper.
If necessary, remove and trim the lamb so that only a thin layer of fat remains, being careful not to remove all the fat. Clean your meat accordingly and pat dry. Season the rack generously with salt and pepper. Roast for 5 minutes.
Remove and brush with spice mixture. Return to oven and roast for 10 minutes. Remove and brush again with spice mixture and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan, until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare. In the last 5 to 10 minutes of roasting, lower the oven heat to 350°F and continue brushing and roasting.
Meanwhile, pour the remaining glaze into a small saucepan, add the orange juice, garlic and ¼ teaspoon Mango Gourmet Hot Sauce, and bring to a simmer over medium-high heat. Simmer until reduced to a slightly syrupy glaze, about 7 minutes. Add the herbs, if using.
Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops and drizzle each chop with a little of the glaze and serve with our preferred salad or my Tomatoes, Mini Cucumber, Pomegranate and Dried Figs Salad.