MOROCCAN-SPICED LAMB WITH MINT AND PINE NUT RELISH

MOROCCAN-SPICED LAMB WITH MINT AND PINE NUT RELISH image

Categories Lamb

Yield 10 people

Number Of Ingredients 18

HARISSA MARINADE:
4 dried anco chilies, stemmed, halved and seeded
4 gloves garlic chopped
1/2 tsp salt
1 tsp + 3 TBS cumin seeds
1 tsp coriander seeds
1/2 cup olive oil
2 TBS water
3 2pd/1kg lamb racks
RELISH:
3/4 cup packed chopped dates
3/4 toasted pine nuts
1/2 cup chopped dried apricots
5 TBS chopped fresh mint
3 TBS olive oil
2 1/2 tsp grated orange peel
1 1/2 tsp grated lemon peel
1 1/2 tsp balsamic vinegar

Steps:

Soak chilies in hot water for 1 hour, drain and chop. Process chilies with garlic and salt until paste forms. Grind 1 tsp cumin, all caraway and coriander seeds. Add spices, oil and 2 TBS water to processor. Keep 1 tsp of marinade for couscous or rice to serve as side dish. Cover remaining marinade over lamb racks, cover with plastic and chill overnight. For the relish, mix dates, pine nuts, apricots, mint, olive oil, orange and lemon peel and balsamic vinegar in bowl. Season with salt and pepper. Let stand for at least 1 hour and up to 4 hours. Grill lamb on BBQ until thermometer registers 125 degrees F (52 degree C) for medium rare.