Roast rack of lamb with Moroccan spices

Roast rack of lamb with Moroccan spices

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 40-45 mins

Skill level

Moderately easy

Servings

Serves 2

This fresh-flavoured roast is lightly spiced with a hint of citrus – an ideal dinner for two

Nutrition and extra info

Nutrition info

Nutrition

kcalories
888
protein
34g
carbs
40g
fat
67g
saturates
18g
fibre
5g
sugar
0g
salt
1.22g

Ingredients

  • 5 tbsp olive oil
  • 1 tbsp harissa paste (use 1½ tbsp if you like it hot)
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • ¼ tsp paprika
  • ¼ tsp ground coriander
  • 20g pack flatleaf parsley, chopped
  • ½ small lemon, juice only
  • 1 rack of lamb (6-8 cutlets, see tip, below)
  • 2 carrots, peeled and cut into chunks
  • 100g couscous
  • 150ml vegetable stock
  • 1 satsuma, juice only
  • ¼ tsp ground allspice
  • ½ x 20g pack of fresh mint, chopped
  • ½ red onion, finely chopped
  • 50g flaked almonds, toasted
  • Greek yogurt, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
  2. Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
  3. Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
  4. Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

Recipe from Good Food magazine, January 2004

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
karola's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious and thank you. However am giving 4 not 5 because I think it's simpler to quickly fry the chopped carrots, to which I also added a seeded chopped fresh red chilli and a chopped red pepper - definitely added zing. I couldn't find harissa paste anywhere, so I used a tbsp of crushed chilli flakes instead. I'd still like to get some harissa though as I will make this again. Definitely trim off the fat (I didn't and regretted it), as then more of the spices will get onto the meat itself. The allspice/mint marinade is fantastic too. I did mine for 20 mins and it was pink in the middle (just how I like it).

richfairbairn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious, I definitely recommend.

lizfry88's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I come back to this recipe constantly, admittedly I don't often buy all of the ingredients due to laziness and substitute the rack of lamb with cheaper cuts. In fact I often chuck everything into a pot with a tin of tomatoes and it still comes out fantastically. Every single time I really really enjoy this dish.

itybity's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i have never tried to cook lammb before, so this was a very plesent surpisrse, flavour where wonderfull (though i may add a lil more spice next time) i used long grain rice as we forgot the couscous but it worked pretty fine n over is a dish id make again as its simple, tastey and filling :)

gastrove's picture
  • 1
  • 2
  • 3
  • 4
  • 5

As a gluten free chef this recipie was awesome. I changed the couscous for a maroccan inspired french potato gratin which really complimented the Lamb.

Make sure the Harrisa paste is Gluten free, most of them are made with potato flour.
If you make the recipie for more then 2 people, make sure to go easy on the lemon, unless you are making this for more then 4 people I would stick to the medium sized half lemon. Its really the make or brake of this reciepie. Mine turned out perfect.

another tip: let the lamb rest with the spice sause in room temprature for 45 minutes before putting it into the owen (while you are cooking the potatoes).

Really good, and... gluten free...

supaluc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i made this yesterday for my partner...unfortunately we had to use chops but just pan fried them to medium in the same spices (minus harissa as we ran out too)...really was delicious. The cous cous was nice, dropped in sprinkle of pomegranete seeds and feta to brighten it up a little and add texture. I'd say the carrots don't really add to the dish much apart from colour. Will definately be making again and fingers crossed we can get a rack and harissa next time to try!

monkey17pirate29's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious - easy to make, but looks as if you've spent hours slaving over it!

belajarmasak's picture
  • 1
  • 2
  • 3
  • 4
  • 5

D.E.L.I.C.I.O.U.S!! It was mouthwatering good. Made this first time was for a lunch party of 8. I marinated the meat the night before. Everybody loved both the meat and couscous. They even licked the bones (and fingers) and devoured the juice with sliced of baguette I put on the side (my guests were french, y'see ;-D ). My husband couldn't stop saying how good it was. Will definitely do it again and again.

louise83's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fabulous flavours, I often make this for dinner parties!

kittyjuls's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Impressed the girlfriend with this one over the weekend and I'm a complete novice with cooking (only my second dish). As others mentioned, it needed an extra 10 minutes cooking time in my oven. Also I ended up finishing off the carrots in a pan as they didn't look browned on the edges as shown in the picture. Will definitely do again.

dorothyr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This dish was absolutely gorgeous and I wouldn't change a thing. I cooked it for 25 minutes and it was perfect - pink in the middle.
Next time though I am going to organise myself better and get all the ingredients to hand which would be more efficient.
Dorothy

louise83's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made it for a dinner party and was a great success!

lynnfitz's picture

Had this tonight - the lamb was cooked perfectly (20 mins in fan assisted oven), but I wish I had added more Harissa paste as it was lovely, moist and tender, but lacked a bit of flavour. The couscous was nice, but I did think it got a bit boring after a while. I didn't add as much mint as the recipe suggested as hubby is not a fan, so perhaps a bit more of that would have improved the flavours. We did enjoy it, and I would eat it again, but it's not something I normally cook, so the expense of buying the various herbs and spices made didn't really match up to the taste.

mrsparsons's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious! Wes unsure about the carrotts in the couscous but it worked really well!

happydays95's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this tonight for hubby and I, when he saw couscous on the menu, he thought.... OH! no, not couscous.....but , once he started to eat it , he was hooked, flavours were wonderful, the lamb I cooked for 30mins(encourages by previous chefs!) rested for 5 mins, and it was perfect, just pink, not raw! a much enjoyed dish, will definitely do this again, and again, and again.........

jannie26's picture
  • 1
  • 2
  • 3
  • 4
  • 5

yum squiggeley scrumptious

ashleighd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this and it went really well. It's very easy to prepare and tastes fantastic! The only issue with the recipe was that it took a little longer to cook that it says. I wanted it pretty rare so cooked it for 15 mins on gas mark 7, when I cut into it it was not rare but completely raw and needed another 10 minutes in the oven (now cut into two pieces!). But that did the trick and it was very tasty, would definately make it again!

lucidavis1986's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked this for mothers day and it was simply delicious. The lamb took longer than the recommended time as as thre above poster said, it came out raw in the centre.

The Cous cous was beautifully flavoured, in fact the best cous cous I have ever had as often it can be too bland.

Highly recommended and would most definitely make again!

benso_k's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was absolutely delicious, the flavours worked soooo well together. Completely agree with biggestdave, this is super duper easy, and deifnitely add time onto cooking. I cooked mine for 20 minutes assuming it would be medium, and the inner cutlets of the rack came out rare. Few more minutes in the oven finished them off though and both my hubby (who is one of the fussiest eaters EVER) and I thoroughly enjoyed this dish. Clean plates and happy faces all round!

biggestdave's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to add that the cook times are a little out for me, i would add a good 5 mins on to what the recipe suggests

Pages

Questions

Tips