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"  In the second of her blogs for Bazaar, greedy girl about town, performance poet and professional cook Ravinder Bhogal shares a poem - and her favourite Valentine&#146;s Day recipe Ras al Hanout  by Ravinder Bhogal He&#146;d relished many flavours, but nothing quite like this,His body was taken overBy the spices, like a sexy kiss&#133; A heavy hit of cinnamon, fierce as a fist,Licked the pulse back into his wrists. It gave him an addiction, he craved it day and night He tried to recreate it, but couldn&#146;t get it right. Roses, cardamom, nutmeg, mace,And a few other spices he just couldn&#146;t place&#133; So here is the recipe, use it, be brave,Just one little teaspoon Will make him your slave&#133;. Ras al Hanout Rack of Lamb  A famous foursome once sang, &amp;quot;All you need is love&amp;quot;, but they totally forgot to make mention of supper. Given the choice, I would always opt for a delectable dinner over last-minute carnations, love being inclined to grumpiness on an empty stomach. In Morocco, Ras al hanout quite literally translates as &#147;top of the shelf&#148; - meaning a blend of the vendor&#146;s premium spices. These sexy racks hold all the seductive exoticism of a whole 1001 Arabian nights. There is something about crushing your own blend that is sensuous too &#150; the aroma, and a little bit of labour, creates an erotic anticipation. With its heady musk of aphrodisiac rose petals and warm heat of cinnamon, this spice-crusted lamb is a sure way to ensure some top-shelf action of your very own&#133; Serves 2 Ingredients2 trimmed racks of lamb 2 fat cloves of garlic, finely grated sea saltThe zest and juice of one lemon 5 tablespoons extra virgin olive oil3 tablespoons of ras al honout home made as below, or try Bart Blends Ras el Hanout www.bart-ingredients.co.uk  For the spice blend:\u00BD teaspoon sweet paprika\u00BD teaspoon turmericThe seeds of 3 cardamom pods1 teaspoon ground cinnamon\u00BD teaspoon cloves 1 teaspoon coriander seeds 1 teaspoon cumin1 teaspoon fennel seeds 1 star anise a generous pinch of saffron1 tablespoon dried rose petalsA good grating of fresh nutmegA small blade of mace MethodIf you are making your own spice blend get a pan very hot. Dry roast the whole spices &#150; heat until they release their oils and aroma. Work fast to make sure that you don&#146;t burn them. Transfer them into a mortar, add all the ready ground spices and then bash with the pestle until you have a coarse powder. Stir in the garlic, sea salt, lemon zest and juice, and the olive oil to make a lavish paste. Score the fat on the lamb racks lightly. Render the fat in a pan over a low heat until the toothsome rind of gelatinous fat has turned golden and crisped up. Smear the ras al hanout all over the racks and leave to marinate at least two hours or overnight so the spices really cut through the fat and perfume the meat. To cook the lamb, lay the racks in a roasting tin, and cook for 10 minutes if you want them rare, and 15 &#150; 20 minutes for medium to well done. Cover the meat with tin foil and let it rest for ten minutes before slicing. Serve with rice, couscous, a salad - or just a smile.   Written by Ravinder Bhogal  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.harpersbazaar.co.uk/culture/staying-in/news/a20994/the-sensualist/>