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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

Cardinale Extra Virgin Olive Oil

Cardinale Extra Virgin Olive Oil

Complex, powerful, delicious. Single varietal, filtered Extra Virgin Olive Oil from Puglia, Southern Italy.

12 Year Old Traditional Balsamic

12 Year Old Traditional Balsamic

It takes half a generation to produce 100ml of this intense, viscous, woody, fruity, vinegar with an incredible longevity of flavour

Chermoula

Chermoula

Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.

Balsamic Pearls

Balsamic Pearls

Tiny jelly-enclosed spheres of Balsamic vinegar that explode with flavour when you bite into them.

1.34 Balsamic Vinegar of Modena

1.34 Balsamic Vinegar of Modena

Sticky, sweet, beloved by Michelin star chefs, and a winner of 3 Great Taste stars

Black Olive Paste

Black Olive Paste

Black Douce olives crushed with oil Storage condition: chilled

Barley Couscous

Barley Couscous

Our nutty high fibre couscous that has been awarded a Great Taste star in 2012.

White Condimento of Modena

White Condimento of Modena

Grape must and white wine vinegar combine into a rich sweet and sour flavour

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Category 1 Saffron

Category 1 Saffron

With good saffron, a little goes a long way. Just a pinch, steeped in a little hot water, gives deep colour and flavour to soups and stews.

Smoked Chilli Jelly

Smoked Chilli Jelly

A winner of two Great Taste Stars. It gives cheese boards an edge, or alternatively melt it in a pan to fry a smokey, spicy flavour into seafood. Storage condition: chilled

Extra Virgin Garlic Infused Oil

Extra Virgin Garlic Infused Oil

Drizzle over grilled meat or vegetables... or add deep flavour to grains