Easy but excellent 🙂
- 3 lamb racks (approx. 400g each)
- Ras El Hanout
- olive oil
- Coat lamb racks with 3 tablespoons olive oil, vacuum and cook in a water bath at 58 degrees for 30 minutes.
- Mix 4 teaspoons Harissa, 1 teaspoon Ras el Hanout, ½ teaspoon salt with 6 tablespoons olive oil to a marinade.
- Coat the lamb racks with the marinade and fry them well all around.
Aubergine puree and chickpea-spinach vegetables go well with these lambracks.