Rose Harissa Rack of Lamb with Herby Couscous
Prep: 15 minutes
Cook: 30 minutes
Cook: 30 minutes
Medium
Serves 2 people
This fresh-flavoured roast is lightly spiced lamb with rose harissa accompanied by a herby and citrous couscous. An ideal dinner for two!
Ingredients
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1 Rack of lamb with 6 chops
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2tbsp Rose Harissa
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300g Baby carrots, scrubbed and halved or quartered if very large
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2tbsp Cornicabra Extra Virgin Olive Oil, plus extra for greasing
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1tsp Cumin seeds
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Salt and freshly ground black pepper
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150g Barley Couscous
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Finely grated zest of 1 orange
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1tsp Ground allspice
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Handful of fresh parsley leaves, chopped
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Handful of fresh mint leaves, chopped
Method
- Step 0: 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.
- Step 1: 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.
- Step 2: 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.
- Step 3: 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.
- Step 4: Slice the lamb into 6 chops. Serve with the couscous and roast carrots.
- Step 5: Optional: Serve with natural yoghurt sprinkled with a pinch of Paprika as a cooling sauce with the lamb.
