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24 Sep 2017


By Gracie Carroll

What To Make: Chef Ashley’s Moroccan Spiced Rack of Lamb

By Edit Seven

chef ashley loudon

Spring lamb is in season! Lucky for us, Chef Ashley Loudon, from The Secret Garden Inn in Kingston, shared her Moroccan spiced rack of lamb recipe. This was the recipe Chef Ashley cooked for her final interview to become a chef at the Secret Garden Inn. The coffee in the spice rub gives this dish a distinctive flavour. “It’s not a harsh coffee taste,” says this powerhouse female chef, “but it balances out the sweetness of the apple butter.”

Keep reading to learn how to make Chef Ashley’s delectable Moroccan Spiced Rack of Lamb dish!

Moroccan Spiced Rack of Lamb Recipe

Moroccan spiced rack of lamb

What You Need:

Rack of lamb (6 to 9 bones)

1 cup veal stock

1 cup good-quality cooking wine (red)

¼ cup apple butter

1 ½ cup peaches and cream corn

4 to 5 shallots

2 tsp balsamic reduction

2 tbsp butter, 1 tbsp olive oil

10 figs

2 cloves garlic

2 or 3 heirloom carrots

1 tbsp honey, three sprigs of thyme

Small basil leaves for garnish

Spice mix

1 ½ tbsp allspice

1 tsp cinnamon

½ cup finely ground coffee

1 tsp garam masala

1 tsp black garlic powder

Salt and pepper

What To Do:

Combine the spice mix and rub onto all sides of the lamb. Let marinate for at least six hours or overnight.

Heat oil in a frying pan, then sear the lamb on all sides until browned, but don’t burn the spices.

Then, brush on the apple butter and finish in a 350-degree oven for 15 to 20 minutes.

Let rest for 10 minutes before slicing.

While the lamb is cooking in the oven, add minced garlic to the pan used to sear the lamb and then deglaze with ½ cup of the red wine and ½ cup of the stock.

Reduce until thickened and then strain to remove garlic.

In a small saucepan, bring the remaining stock and red wine to a boil. Add peeled shallots, and simmer for 10 to 15 minutes until tender.

Slice figs in half, then sauté in a pan with 1 tsp butter and the balsamic reduction until cooked through.

Set aside.

Boil the corn until fully cooked.

Put into a blender or food processor with 1 tbsp butter, salt, and pepper. Puree until smooth, then transfer into a piping bag for plating.

Cut carrots into chunks. Boil until al dente, then drizzle with honey, and season with thyme, salt, and pepper.

Roast in 350-degree oven for 10 minutes.

To plate, place a round ring mold in the centre of your plate. Pipe the corn puree in 3 or 4 different spots around the outside of the mold. Then, start placing your carrots, figs, and shallots around the mold until they fill the circle tightly. Pour 2 to 3 tbsp of the demi-glace in the centre and then remove the mold.

Finish by arranging 3 pieces of lamb at the edge of the circle, almost forming a pyramid.

Sprinkle with some salt and fresh basil leaves.




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