When I first made this dish, I was apprehensive. I had only ever eaten rack of lamb at restaurants and considered it ‘fancy fare’ for the top chefs to make. Who was I kidding? It’s so easy to make and quite filling, even though it doesn’t look like a lot of meat when compared to burgers, ground meat or even stews.
I decided to continue on the theme of working with dates and create a date puree to act as a thick sauce, much like a BBQ sauce would be added to meat on the grill, although I’ve made this rack of lamb on the stove top. I like it for an intimate Iftar dinner for 2-4, served with rice, couscous or pappardelle pasta.
The spices I used are typically Moroccan (i.e. cumin, cinnamon, ginger, cardamom, etc.) just because that’s what I’ve been craving, but you could swap out some of your own that you think would go well with the deep and sweet flavor and creamy thick texture of Medjool dates.
Nature’s Anthem Medjool Dates from Coachella Valley, California