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Cardamom and honey rack of lamb

Cardamom and honey rack of lamb

The cardamom and honey work so well with the tender lamb

Cardamom lamb1-s

1 rack of lamb, French trimmed is nice
seeds form 5 cardamom pods, crushed
1 tsp whole grain mustard
2  tbsp honey
30gm fresh breadcrums
1 tsp sumac
1 tbsp olive oil
250 ml chicken stock
salt & pepper to taste

  1. Put the honey, cardamom and mustard in a small pan and warn through, then set aside.
  2. Mix the sumac and bread crumbs together, season to taste and mix in the olive oil.
  3. Coat the top side of the lamb with a small amount of the honey, cardamom mustard mix and then press the bread crumbs over this to form a crust over the meat. Put onto an oiled tray.
  4. Add the stock to the saucepan with the honey and mustard mix and bring to the boil.
  5. Cook the rack of lamb in a hot oven 210 degrees for 12 minutes for medium rare (as in the picture) or 15 to 18 minutes for medium.
    Take out of the oven and allow to rest for 10 minutes.
  6. While the lamb is cooking and resting reduce the sauce to a consistency the covers the back of a spoon.
  7. Slice the lamb into cutlets and serve with the sauce.Serves 2

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