In a bowl, combine ras el hanout, olive oil, minced garlic, salt, and black pepper. Rub the mixture all over the rack of lamb and marinate for at least 1 hour or overnight in the refrigerator for best flavor.

Prepare the Succotash

In a large skillet over medium heat, add a drizzle of olive oil. Add the sweet corn, diced red bell pepper, and green onions. Sauté for about 5-7 minutes until the vegetables are tender. Season with salt and pepper to taste.

Cook the Lamb

Preheat the oven to 400°F (200°C). Heat a skillet over medium-high heat and sear the marinated lamb rack on all sides until browned, about 3-4 minutes per side. Transfer the lamb to a baking dish and roast in the oven for about 15-20 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.

Make the Lamb Jus

In the same skillet used for searing the lamb, add the lamb stock and scrape up any browned bits. Simmer over medium heat for about 5-10 minutes until slightly reduced.

Prepare the Gremolata

In a small bowl, combine preserved lemon rind, parsley, and lemon juice. Mix well.

Serve

Slice the lamb rack and serve over the sweet corn succotash. Drizzle with lamb jus and top with preserved lemon gremolata.