Spiced rack of lamb & bulgur with dried fruit

Carré d'agneau
Copyright © C'est Ma Food

Easter is here! Linen tablecloth, elegant crockery, spring flowers… All the family is reunited and gathers happily around the traditional lamb dish! This year, the recipe to follow is a delicious rack of lamb. Basted with a sweet and sour marinade of honey, orange juice, vinegar, spices and thyme, it comes out of the oven pink in the middle and full of flavours that are both gentle and spicy. An accompaniment of bulgur sprinkled with almonds, pine nuts, and fresh coriander fuse with the oriental tone of this dish.

The wine chosen to accompany this meal is of a deep garnet colour with glints of purple. This A.O.C Rasteau red wine offers up generous and fresh notes like a promise of perfect accord. On the palate, its smooth tannins and aromas of stewed dark fruits set off the indulgent and confit character of the dish. Spices such as cinnamon, nutmeg or vanilla reveal themselves delicately, mingling with the variety of flavours in this exotic but homely dish. The accord continues for a long time in the mouth, just like the stretching days of spring.

Preparation time: 1h05 / Rest time: 1 hour / Cooking time: 27 minutes / Serves 4

Ingredients

 

 

For the spiced lamb

  • 1 kg rack of lamb prepared by your butcher
  • 2 tbsp of balsamic vinegar
  • 2 tbsp of cider vinegar
  • 1½ tbsp of honey
  • 1/2 orange
  • 1 tsp cumin seeds
  • ½ tsp of fenugreek seeds
  • 1 tsp of coriander seeds
  • ¼ tsp of cloves
  • ¼ tsp of cinnamon
  • ¼ tsp of turmeric
  • ¼ tsp of thyme
  • 3 garlic cloves
  • 5 tbsp of olive oil
  • 1 onion
  • 10 g of butter
  • Freshly ground salt and pepper

For the bulgur

  • 1 tsp of cinnamon
  • 1½ tsp of cardamom
  • 1 tsp powdered cumin
  • 1 tsp of coriander seeds
  • ¼ tsp of powdered cayenne pepper
  • 6 figs
  • 6 apricots
  • 80 g of sultana, raison, cranberry mix
  • 1 onion
  • 20 g of butter
  • 3 tbsp of olive oil
  • 260 g of large grain bulgur
  • 520 ml of hot water
  • 40 g of pine nuts
  • 40g of flaked almonds
  • 10 stems of fresh coriander
  • Salt and pepper

Preparation

 

 

For the spiced lamb

  1. Cover the ends of the rack of lamb with foil to prevent them from colouring.
  2. In a bowl, mix together the balsamic vinegar, cider vinegar, juice of half an orange, honey, all the spices and the thyme previously ground with a pestle and mortar, 1 pressed garlic clove and 1 tablespoon of olive oil. Season with salt and pepper.
  3. Baste the meat with the marinade and leave to marinate for an hour.
  4. After an hour, heat the oven to 200°C.
  5. Chop the onion and press the remaining 2 garlic cloves.
  6. In a large pan, fry the onion and garlic in the remaining oil and the butter.
  7. Remove the meat from the marinade and cook it with the onions.
  8. Add some of the marinade and let the sauce reduce slightly.
  9. Transfer everything into an oven dish and add the rest of the marinade. Cook in the oven for 20 minutes for lamb that is pink in the middle. Midway through the cooking time pour some water over the meat. After taking the lamb out of the oven, cover with foil and leave to rest.

For the bulgur

  1. In a mortar, crush the coriander seeds with the cinnamon, cardamom, cumin and cayenne pepper.
  2. Cut the figs and apricots into small pieces.
  3. In a pan, fry the chopped onion in the butter and 3 tablespoons of olive oil.
  4. Add the spices and dried fruits and stir.
  5. Add the bulgur, stir and then pour in the hot water. Cook over a gentle heat for around 7 minutes, stirring occasionally. Once it is cooked, remove the pan from the heat and cover with a clean cloth and a pan lid and leave to rest for 10 minutes.
  6. Grill the almonds and pine nuts and add them to the bulgur (keeping a handful aside for decoration), and stir.
  7. Serve the rack of spiced lamb accompanied by the bulgur garnished with a sprinkling of almonds and pine nuts and the chopped fresh coriander.

Tip: To give the bulgur even more substance, you can place some dried fruits (cranberries, apricots, figs, raisins, etc.) in some hot water for a few minutes so that they swell up. Drain them and fry them in a drizzle of olive oil over a gentle heat. Set aside and sprinkle them over the bulgur just before serving.

We wish you a happy Easter and will soon be offering more delicious recipes for you to prepare.

Photo credits C’est Ma Food.

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