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Roast rack of lamb with Moroccan spices

Roast rack of lamb with Moroccan spices

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(27 ratings)

Ready in 40-45 mins

More effort

Serves 2
This fresh-flavoured roast is lightly spiced with a hint of citrus – an ideal dinner for two

Nutrition and extra info

Nutrition:

  • kcal888
  • fat67g
  • saturates18g
  • carbs40g
  • sugars0g
  • fibre5g
  • protein34g
  • salt1.22g
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Ingredients

  • 5 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp harissa paste (use 1½ tbsp if you like it hot)
  • ¼ tsp cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ¼ tsp turmeric
  • ¼ tsp paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • ¼ tsp ground coriander
  • 20g pack flatleaf parsley, chopped
  • ½ small lemon, juice only

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 rack of lamb (6-8 cutlets, see tip, below)

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 carrot, peeled and cut into chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 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 almond, toasted
  • Greek yogurt, to serve

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.

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Comments (23)

benso_k's picture
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
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

biggestdave's picture
5

Simply brilliant meal. Don't be put off by the 'moderately easy' rating there really is nothing difficult about this. Just be prepared for a lot of chopping!

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