A friend of mine was the chef at a Kosher Tunisian restaurant in Los Angeles. He was always talking about the food and influence from that region of the world. It's north Africa, but with strong European ties, especially with the French. Sounds pretty interesting, right? The food is a kind of spicy Mediterranean. Yum, right? I'd never really heard of "Tunisia" ... short of its involvement in those famous books with Witches, Lions and Bed Knobs.
In any event, I did a little snooping of my own and decided that the area was worth knowing about!
What follows is a fairly simple, but fantastically delicious, Tunisian Inspired Oven Roasted Rack of Lamb. The photos contain the sauce known as "Harissa
Most lamb racks are purchased already cleaned (meaning the bones have the fat and sinue removed, from between them), but if you get the full rack, you can learn how to "French" a Rack of Lamb, here