This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How to Make Moroccan-Spiced Rack of Lamb | Chef Robert Irvine

"Restaurant: Impossible" star, chef Robert Irvine, created this special and super-flavorful meal for us in celebration of spring. Each component complements the other so perfectly, but don't feel any pressure to make all of them! The lamb would be great with your favorite potatoes and veg, for instance. Use the harissa condiment on roast chicken or grilled steak. And take the farro salad to work for lunch. Making one of the recipes is way better than making none! 

For more recipes from Robert, check out his Roasted Radish and Yellow Beet Salad and Gnocchi with Pancetta & Mushroom Sauce

Ingredients

For the Moroccan-Spiced Rack of Lamb:
  • Two 8-bone racks of lamb, trimmed
  • ½ cup grapeseed oil, plus 1 tablespoon for searing
  • 2 tablespoons peeled and minced fresh ginger
  • 2 tablespoons chopped thyme leaves
  • 2 teaspoons ground coriander
  • 2 teaspoons fennel seeds
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 6 cloves garlic, minced
  • Kosher salt and pepper, to taste
For the Citrus Goat Cheese Puree:
  • 8 ounces goat cheese
  • 1 lemon, zested and juiced
  • 1 tablespoon honey
  • 1 to 2 tablespoons water, as needed
For the Harissa Condiment:
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon paprika
  • 1 dash cayenne pepper
  • 1 teaspoon kosher salt
  • ½ cup grapeseed oil
  • 2 teaspoons red wine vinegar
  • 1 clove garlic
For the Warm Farro Salad:
  • 2 teaspoons grapeseed oil
  • 1 ½ cups cooked farro (follow package instructions)
  • ½ cup canned chickpeas, drained
  • ¼ cup golden raisins, soaked in warm water and drained
  • 1 teaspoon capers
  • ½ cup multi-colored heirloom cherry tomatoes, halved
  • ¼ cup frozen peas, thawed
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon chopped parsley leaves
  • Kosher salt and pepper

Yield

Serves: 4

Preparation

For the lamb, place the racks on a small tray. In a small bowl, stir together the remaining ingredients. Coat the racks with the marinade and refrigerate for at least 1 hour. Let the meat come to room temperature before cooking. 

Preheat the oven to 375°F. 

Place the marinated lamb racks on a roasting rack set on a clean sheet pan and bake until medium-rare (130°F internal temp), 12 to 15 minutes. Let rest while you finish the other cooking steps. 

For the puree, place the goat cheese, lemon zest, lemon juice and honey in a food processor and puree until smooth. Add a touch of water as needed while pureeing to achieve a smooth, light consistency. Set the puree aside. 

For the harissa condiment, in a dry saute pan over medium-high heat, toast the coriander, cumin, caraway and fennel seeds until fragrant, about 30 seconds. Transfer to a blender and blend until finely ground. Add the remaining ingredients and blend until pureed. Set the harissa condiment aside. 

For the farro salad, heat a large saute pan over medium heat. Add the grapeseed oil, cooked farro, chickpeas, raisins, capers, tomatoes and peas. Stir and saute for 1 minute. Add the mint and parsley and season to taste with salt and pepper. 

On each of 4 large dinner plates, spread a large smear of the citrus goat cheese puree. Spoon a portion of the warm farro salad on the center of the goat cheese puree.  

To finish the lamb, in a large saute pan, heat the 1 tablespoon grapeseed oil over medium heat. Add the lamb racks on the "flat" side and sear until slightly charred, about 30 seconds. (As the lamb is already cooked, this is called a reverse sear.) Transfer the racks to a cutting board and slice into double-chop portions. Arrange 1 portion on each plate on top of the warm farro salad. Drizzle the harissa condiment around the plate and serve.