Parry the rack of lamb clean and clean the bones. Season with salt and sear with oil in a frying pan.
Remove from the frying pan, place on a tray and cook in the oven at 160 °C for approx. 8 min. Rest in a warm place (stove 60 °C ) for 15 min.
Sauté zucchini sticks in olive oil. Add raisins and pine nuts and toss. Season with Raz el Hanout and salt and finish with argan oil. Remove the vegetables from the frying pan and keep warm.
In the skillet, simmer the lamb stock to desired doneness and thicken with cold butter cubes.
Add foaming butter, Raz el Hanout and rosemary to the lamb. -Evenly divide the vegetables among four hot plates, slice the lamb and place it against the vegetables.
Serve with bulgur (wheat groats) as a side dish. Cook like couscous and season with argan oil and lemon.
Tip: Zucchini is a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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