Ingredients

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

Ingredients

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

1

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.

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 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.

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.

Serve natural yogurt sprinkled with a pinch of paprika as a cooling sauce with the lamb.

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