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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

Rose Harissa

Rose Harissa

Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.

Smokey Flavoured Semi-Dried Tomatoes in Oil

Smokey Flavoured Semi-Dried Tomatoes in Oil

Turkish semi dried tomatoes with a natural pine smoke flavour. Storage condition: chilled

Romeo Extra Virgin Olive Oil

Romeo Extra Virgin Olive Oil

Cornicabra olives give this oil its characteristic fruitiness and robust finish

Pitted Cuquillo Niçoise

Pitted Cuquillo Niçoise

With an aromatic flesh and bitter skin, this olive is perfect in a Niçoise salad. Storage condition: chilled

Organic Pons

Organic Pons

Organic, single estate oil with gentle grass aromas and a creamy, peppery finish

Cardinale Extra Virgin Olive Oil

Cardinale Extra Virgin Olive Oil

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

Cabernet Sauvignon Vinegar

Cabernet Sauvignon Vinegar

Crisp dry wine vinegar - try it in a shallot vinaigrette to serve with seafood

Merlot Vinegar

Merlot Vinegar

Single varietal premium red wine vinegar, which is blended with grape juice for a bolder flavour

Italian Olive Mix

Italian Olive Mix

Nocellara, Bella di cerignola, Giarraffa & Nostraline - an olive mix of great pedigree Storage condition: chilled

Kalamata

Kalamata

Rich and fruity purple olives from the Peloponnese region of Greece. Storage condition: chilled

Taggiasca 3kg

Taggiasca 3kg

Ancient Ligurian varietal with a mellow, creamy taste. Chilled Product

Extra Virgin Garlic Infused Oil

Extra Virgin Garlic Infused Oil

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