Rack of Lamb with Chermoula and Preserved Lemon with Roasted Fennel and Beets

Rack of Lamb with Chermoula and Preserved Lemon with Roasted Fennel and Beets, Pistachios, and Pomegranates
Rack of Lamb with Chermoula and Preserved Lemon with Roasted Fennel and Beets, Pistachios, and Pomegranates

This is now one of my favorite ways to cook rack of lamb, and the chermoula with the preserved lemon really makes a delicious marinade and sauce for the lamb.  I usually make my own preserved lemons which are really easy and take about a month to preserve, but didn’t have any homemade on hand, so I bought a jar.  I removed the pulp from the rind and chopped the rind to add to the chermoula and wanted to keep it in small pieces instead of pureeing it down with the herbs that went into the sauce for texture.  There are hundreds of ways to make chermoula, but it is usually a mix of fresh herbs, garlic, spices, and vinegar.  I made this chermoula in a my mini food processor with fresh cilantro and parsley, and added cumin, smoked paprika, coriander, cayenne, lemon zest and juice, garlic, olive oil, a touch of honey and preserved diced lemon rind at the end.  I browned the rack of lamb in a skillet with salt and pepper and allowed it to cool a little while I prepped the vegetables. I bought 3 different kinds of beets and quartered them along with 2 bulbs of fennel. I also quartered and a large onion and tossed it with olive oil, salt, pepper, and garlic.  I put them on a large baking sheet and set the rack of lamb on top and brushed the top with half of the chermoula and roasted it in a 450 degree oven for 15 minutes.  I tossed the vegetables and continued roasting it until the internal temperature of the lamb was 120 degrees so it was medium rare which I think is the only way to eat lamb.  Remove lamb and tent lightly with foil and continued roasting the vegetables until they are nicely browned and cooked through.  To serve, I tumbled all the roasted vegetables onto a serving platter, placed the rack of lamb on top and brushed the lamb with a little more of the chermoula before garnishing the dish with pomegranate seeds, roasted pistachios and fresh cilantro.  I made a quick yogurt sauce with garlic, lemon zest and juice and drizzled it over the dish and served more chermoula alongside the lamb.  Love, love, love!  Click here for recipe….

 

 

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