RACK OF LAMB COOKED IN A TAGINE

Steps:

• Coarse chop onion. Peel/ cube Tomatoes. Sprinkle with salt and pepper. Squeeze ¼ lemon on tomatoes. Toss. Slice carrots into ½ inch pieces. Prepare spice mix. Wash/dry the Lamb. Coat lamb in spices. Reserve balance. Set lamb aside. Procedure: Heat 2 - 3 tbsp. oil in lg. skillet/cast iron pan on med-high heat. Mash garlic & place in oil. When oil is hot and garlic is sizzling, add onions. Turn heat to med-low. Sweat onions till almost clear stirring often. Remove onions from pan leaving oil behind. If necessary, add 1 tbsp. oil to pan. Return to med-high. Brown lamb on all sides. Set aside. Oil inside of Tagine. Place vegetables in layers in Tagine. Sprinkle remaining spice mix while layering. If there is any left, spread it over the top of the vegetables. Pour water over vegetables. Add salt/pepper to taste. Place lamb on top, rib side down. Place bay leaves & mint on top. Cover with Tagine top. Place in cold oven. Remember: This Tagine can't be used on open flame or in a hot oven. It must be brought up to temperature with the oven or you risk cracking it. Set oven to 350 deg. When ready, set timer for 1 hr. Within 20 min. end of cook time, prepare pot of rice. Basmati or Jasmine rice is preferred. Add a few strands of saffron for flavor if desired. After hour is done, remove Tagine cover. Caution! Cover will be hot! Continue cooking for 20 min., turning lamb over after 10 min. Remove from oven and set lamb & vegetables aside. Keep warm. Squeeze 1 Tsp. of fresh lemon juice into broth. Add yogurt to broth. Whisk over med. heat to blend. Thicken if desired. Place rice in ring on a plate & add vegetables to inside of ring. Slice lamb into individual pieces. Place 4 on each plate with bones sticking up in kind of pyramid form. Spoon yogurt sauce over dish as desired and serve with Greek style salad or mix of chilled citrus fruits and dates.