Moroccan-Spiced Lamb With Mint And Pine Nut Relish Recipe

Name: Moroccan-Spiced Lamb With Mint And Pine Nut Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
Grill lamb on BBQ until thermometer registers 125 degrees F (52 degree C) for medium rare.

1431

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: HARISSA MARINADE:, 4 dried anco chilies, stemmed, halved and seeded, 4 gloves garlic chopped, 1/2 tsp salt, and more.

Yes, Moroccan-Spiced Lamb With Mint And Pine Nut Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Spiced Lamb With Mint And Pine Nut Relish

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