Serves 4
2 lamb racks
2 tbsp store-bought chermoula
paste
150g almonds, blanched
2 tsp sesame seeds
1 tsp groung cumin
1 tbsp olive oil
3 tbsp honey
½ cup orange juice
4 carrots, shredded
¼ cup currants, soaked in
boiling water
2 tbsp cumin seeds, toasted
½ cup coriander leaves
1 Rub lamb racks with chermoula and refrigerate for 2 hours or overnight.
2 Preheat oven to 180°C.
3 Place almonds, sesame seeds, ground cumin, olive oil, and 2 tablespoons of the honey in a bowl; toss to coat. Place mixture on a baking tray lined with baking paper and cook for 10 minutes, or until golden. Let cool.
4 Preheat barbecue or chargrill pan over medium heat and cook lamb for 7-8 minutes on each side. Let rest for 5 minutes.
5 Place orange juice and remaining honey in a bowl, season with sea salt and freshly ground black pepper, and whisk to combine. Add carrots, drained currants, cumin seeds, and coriander, and toss to coat.
6 Slice lamb into cutlets and serve with carrot salad and honeyed almonds.