Roast rack of lamb with Moroccan spices
- Preparation and cooking time
- Total time
- Ready in 40-45 mins
- More effort
- Serves 2
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- 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 parsleychopped
- ½ small lemonjuice only
- 1 rack of lamb(6-8 cutlets, see tip, below)
- 2 carrotspeeled and cut into chunks
- 100g couscous
- 150ml vegetable stock
- 1 satsumajuice only
- ¼ tsp ground allspice
- ½ x 20g pack of fresh mintchopped
- ½ red onionfinely chopped
- 50g flaked almondtoasted
- Greek yogurtto serve
Nutrition: per serving
- kcal888
- fat67g
- saturates18g
- carbs40g
- sugars0g
- fibre5g
- protein34g
- salt1.22glow
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
