Roast rack of lamb with Moroccan spices

Roast rack of lamb with Moroccan spices

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(28 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


  • kcal888
  • fat67g
  • saturates18g
  • carbs40g
  • sugars0g
  • fibre5g
  • protein34g
  • salt1.22g
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  • 5 tbsp olive oil
    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



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

  • ¼ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ¼ tsp paprika



    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



    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)



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

  • 2 carrots, peeled and cut into chunks



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

  • 100g couscous



    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


  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, questions and tips

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26th Jan, 2012
Fabulous flavours, I often make this for dinner parties!
13th Dec, 2011
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.
17th Oct, 2011
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
16th Sep, 2011
Made it for a dinner party and was a great success!
12th Jun, 2011
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.
14th Apr, 2011
Delicious! Wes unsure about the carrotts in the couscous but it worked really well!
31st Jul, 2010
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.........
27th Apr, 2010
yum squiggeley scrumptious
12th Apr, 2010
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!
31st Mar, 2010
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!


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