1 rack of lamb with 6 chops
2 tbsp Rose Harissa
300g baby carrots, scrubbed and halved or quartered if very large
2 tbsp Cornicabra Extra Virgin Olive Oil, plus extra for greasing
1 tsp cumin seeds
150g Barley Couscous
Finely grated zest of 1 orange
1 tsp ground all spice
Handful of fresh parsley leaves, chopped
Handful of fresh mint leaves, chopped
Preheat the oven to gas mark 6/200°C/fan oven 180°C. 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 Extra Virgin 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.
Serve natural yogurt sprinkled with a pinch of paprika as a cooling sauce with the lamb.