Rose Harissa Rack of Lamb with Herby Couscous
This fresh-flavoured roast is lightly spiced lamb with rose harissa accompanied by a herby and citrous couscous. An ideal dinner for two!
Ingredients
1 Rack of lamb with 6 chops
2tbsp Rose Harissa
300g Baby carrots, scrubbed and halved or quartered if very large
2tbsp Cornicabra Extra Virgin Olive Oil, plus extra for greasing
1tsp Cumin seeds
Salt and freshly ground black pepper
150g Barley Couscous
Finely grated zest of 1 orange
1tsp Ground allspice
Handful of fresh parsley leaves, chopped
Handful of fresh mint leaves, chopped
Instructions
- Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Score the fat on the lamb rack with a sharp knife to make diamond shapes. Spread the Rose Harissa over the lamb to cover the fat and meat. Place on a greased baking tray.
- Roast for 20 minutes for rare, 25 minutes for medium and 30 minutes for well done. Rest for 10 minutes, covered with foil, once you have finished cooking the lamb.
- Meanwhile, place the carrots in a bowl with 1tbsp Cornicabra Olive Oil, the cumin seeds and season with salt and freshly ground black pepper. Toss to coat in the oil and cumin. Spread out on a baking tray and roast in the oven for 30 minutes or until tender and lightly charred.
- Place the Barley Couscous in a heatproof bowl. Add 200ml boiling water and cover with cling film or a saucer. Leave to soak for 10 minutes or until the couscous has absorbed all the water. Rake with a fork to fluff up the couscous, and then stir in the orange zest, allspice, parsley and mint.
- Slice the lamb into 6 chops. Serve with the couscous and roast carrots.
- Optional: Serve with natural yoghurt sprinkled with a pinch of Paprika as a cooling sauce with the lamb.
Included in this Recipe
Pitted Ilios Olive Mix
Large green Chalkidiki Olives and purple Uslu Olives , Sundried Tomatoes & Garlic in Sunflower Oil & Extra Virgin Olive Oil Storage condition: chilled
Spanish Olive Mix
Hand Mixed Gordal, Manzanilla, Zorzalena & Cornicabra olives Storage condition: chilled
Rustica Olives
Kalamata Olives in a pepper, herb and Rose Harissa marinade Storage condition: chilled
Peruvian Olive Mix
Botija Olives with Red Peppers, Herbs and Chilli. Grown in The Andes, Peru, at altitudes above 500 metres Storage condition: chilled
Whole Pimento Stuffed Olives
Whole Pimento Stuffed Olives Storage Condition: keep chilled
Mixed Stuffed Olives
Chalkidiki Olives hand stuffed with garlic, lemon and Pimento red peppers Storage condition: chilled
Apple Vinegar
Tart and fruity apple vinegar great for using in an apple cider vinegar dressing or try making apple coleslaw to serve with big juicy pork chops.
Chilli and Basil Pesto
Italian basil blended with crushed chillies and peppercorns. Adds huge amounts of flavour with just one dollop.
Extra Virgin Lemon Infused Olive Oil
A delicately rounded oil with lively, zesty layers of alternating lemon and pepper with a clean citrus finish
Tagine paste
Smoked paprika and pickled lemons add a bold complex flavour to this Moroccan classic. Use it to add depth to any Ôone potÕ dish, the classic tagine being just one example. Ambient, keep chilled once opened.
Black Olive Tapenade
Black Beldi olives crushed with capers and a little garlic. Do your bruschettas a favour. Chilled Product
Pitted Kalamata
On offer - Part of our Greek Deli Pot Mix and match Classic Kalamata olives. Rich and famously fruity Storage condition: chilled