Roast Rack Of Lamb With Moroccan Spices
This flavorful lamb recipe features tender roasted rack of lamb coated with a spicy harissa marinade, alongside fragrant couscous infused with citrusy satsuma juice and aromatic herbs. Garnished with toasted flaked almonds and served with a dollop of creamy Greek yogurt, this dish offers a delightful medley of textures and flavors that is sure to impress your dinner guests.
— Constant Cookbook
Ingredients
- 5 tbsp olive oil
- 1 tbsp harissa paste (use 1½ tbsp if you like it hot)
- ¼ tsp cumin
- ¼ tsp turmeric
- ¼ tsp paprika
- ¼ tsp ground coriander
- 20g pack flatleaf parsley , chopped
- ½ small lemon , juice only
- 1 rack of lamb (6-8 cutlets, see tip, below)
- 2 carrots , peeled and cut into chunks
- 100g couscous
- 150ml vegetable stock
- 1 satsuma , juice only
- ¼ tsp ground allspice
- ½ x 20g pack of fresh mint , chopped
- ½ red onion , finely chopped
- 50g flaked almonds , toasted
- Greek yogurt , to serve
Instructions
- Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
- Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
- Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
- Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.
Yield
Serves 2
Nutrition
- Calories: 888 calories
- Fat Content: 67 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 1.22 milligram of sodium
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