Shawarma Rack of Lamb with Tahini Mustard Sauce, Toasted Dukkah, and Lemon Infused Olive Oil
Rich, nutrient dense rack of grass fed and finished, pasture raised lamb seasoned with shawarma spices, served with a creamy, tangy tahini mustard sauce, toasted crunchy Egyptian inspired dukkah, and lemon infused olive oil. YES.
1/2cuporganic apple cider vinegarwith the 'mother'
3tbspbiodynamic extra virgin olive oil
2tsporganic ground sage
1tsporganic maple syrup
1 1/4cupsfiltered water
1/2tsporganic ground turmeric
Tahini mustard sauce (makes extra)
1/2cupbiodynamic extra virgin olive oil
1/3cuporganic apple cider vinegarwith the 'mother'
1/4cuporganic maple syrup
1tbsporganic mustard (I used homemade, you can also opt for pre-made organic mustard without any additives, fillers or preservatives)
1cloveorganic raw garlicfinely chopped or grated with a microplane
Roasted shawarma rack of lamb
1rack of ethically pasture raised, grass fed and finished local lamb, thawed
1tbsporganic homemade shawarma spice
1tspdried organic garden oregano
juice of 1 organic lemon, freshly squeezed
1tbspextra biodynamic virgin olive oil, plus extra for garnishing
sea salt, to taste
Toasted dukkah (makes extra)
In a dry skillet (no oil added), toast the mac nuts and almonds briefly over medium-high heat, stirring regularly until they turn fragrant and a nice, golden colour. Transfer to a side dish for now.
Place the sesame seeds in the same skillet. Toast briefly over medium heat, stirring regularly. Keep a close eye on them, as they burn easily. Remove and add them to the side dish with the toasted nuts. Allow them all to cool to room temperature.
Add the toasted nut and seed mixture to a food processor. Add in the rest of the ingredients: pistachios, fennel, cumin, coriander, cayenne, and a generous dash of sea salt. Blend to reduce into a coarse mixture - do not over process, the mixture should not be too fine. Store the dukkah in a glass mason jar for up to 2 weeks, and sprinkle on all of your meals!
Homemade mustard (makes extra)
In a bowl, combine mustard seeds and a little filtered water and soak for 30 minutes. Strain seeds to remove water. Discard soaking water.
In a food processor, combine the seeds, apple cider vinegar, olive oil, sage, maple syrup, ground turmeric, and sea salt. Blend to reduce to a smooth mustard of even consistency, this can take several minutes. Keeps for at least 6 months in the refrigerator in an airtight glass mason jar.
Tahini mustard sauce
In a small bowl, combine the tahini, olive oil, apple cider vinegar, maple syrup, mustard, garlic and sea salt. Whisk or stir with a fork to combine. Set some aside for serving, and store the rest in the refrigerator for up to 2 weeks in an airtight glass jar.
Roasted shawarma rack of lamb
In a medium oven-friendly pan or tray, place the lamb fat side up. Drizzle the lamb with the lemon and ample olive oil. Use your hands to evenly coat the lamb with the shawarma spices, sea salt, and dried oregano. Use as much or as little as you like - I'm very generous with the sea salt, and I used enough herbs and spices to coat the whole surface of the lamb. Cover the tray and set aside for about an hour to marinate.
Preheat the oven to 400F (HOT!). Once the lamb is ready, slide the tray into the oven (middle or top rack) and roast for 15 minutes for medium-rare, or 20 minutes for more well done. Adjust the cooking time to your preference, I did 20 minutes.
Remove the tray from the oven and let rest for 10 minutes before slicing into separate 'drumsticks' as shown in the photo, and serving with the tahini mustard sauce and toasted dukkah. I also used a few sprigs of organic local dill, an extra splash of cold lemon infused olive oil, and extra sea salt.
If you do one thing, please keep the fat on the lamb.
Serve with your favourite roasted vegetables, boiled greens/horta vrasta (I'm partial to the wild dandelion that grows in my yard), or roasted potatoes!