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Rose Harissa Rack of Lamb with Herby Couscous (2).jpg

Rose Harissa Rack of Lamb with Herby Couscous

Prep 15 minutesCooking 30 minutes2 people

This fresh-flavoured roast is lightly spiced lamb with rose harissa accompanied by a herby and citrous couscous. An ideal dinner for two!

recipe

30 minutes

1 hour +

Dinner Recipes

Main Course

Spring Recipes

Dairy Free Recipes

Lamb Recipes

Rice & Grain Recipes

Pastes

Main Course

Medium

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Slice the lamb into 6 chops. Serve with the couscous and roast carrots.
  6. 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

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

Spanish Olive Mix

Hand Mixed Gordal, Manzanilla, Zorzalena & Cornicabra olives Storage condition: chilled

Rustica Olives

Rustica Olives

Kalamata Olives in a pepper, herb and Rose Harissa marinade Storage condition: chilled

Peruvian Olive Mix

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

Whole Pimento Stuffed Olives Storage Condition: keep chilled

Mixed Stuffed Olives

Mixed Stuffed Olives

Chalkidiki Olives hand stuffed with garlic, lemon and Pimento red peppers Storage condition: chilled

Apple Vinegar

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

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

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

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 Olive Tapenade

Black Beldi olives crushed with capers and a little garlic. Do your bruschettas a favour. Chilled Product

Pitted Kalamata

Pitted Kalamata

On offer - Part of our Greek Deli Pot Mix and match Classic Kalamata olives. Rich and famously fruity Storage condition: chilled