Ingredients
Serves 4
Moroccan Chickpea and Tomato Salad
2 x 400g cans chickpeas, drained, rinsed (or cook your own from scratch)
2 tbsp olive oil
2 tbsp lemon juice
1 tsp baharat spice mix (or your favourite Moroccan style mix)
1 tsp caster sugar
150g tomatoes, diced
½ small red onion, halved, thinly sliced
100g rocket, chopped
100g flat leaf parsley, finely chopped
Herb Crusted Rack of Lamb
4 x 4 point racks of lamb, frenched and trimmed of all visible fat
½ cup each of finely chopped flat leaf parsley, oregano and mint
1 clove garlic, finely chopped
1 tsp sumac
Salt and pepper
Olive oil to combine plus extra for pan frying
Method
Moroccan Chickpea and Tomato Salad
Preheat oven to 200°C.
Combine chickpeas and 2 teaspoons oil in a shallow baking tray. Season with salt and pepper. Bake for 15 to 20 minutes or until golden. Mash roughly with a fork. Set aside to cool.
Put lemon juice, spice mix, sugar and remaining oil in a screw-top jar. Shake to combine. Season with salt and pepper to taste.
Place chickpeas in a large bowl. Add tomatoes, onion, rocket and parsley. Drizzle with dressing just before serving. Toss to combine. Serve.
Herb Crusted Rack of Lamb
Heat a splash of olive oil to a hot pan and quickly sear both sides of all racks of lamb until just coloured.
Combine herbs, garlic, sumac, salt and pepper. Add enough olive oil to bring it together to a thick paste. Smear over both sides of the lamb. Put the lamb into a baking dish and cook in a hot (220°C) oven for 8-10 minutes or until cooked to your liking (this will give you medium-rare). Remove from oven, cover with foil and rest for 5-10 minutes.
Serve as soon as resting is finished with the chickpea salad.