- 5 tbsp olive oil
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 carrot, 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
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.
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.
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.
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.
Good Food know-howYou can buy a ready-trimmed rack of lamb from the chilled section of some large supermarkets. The rack will have about 7-8 rib bones, giving you 3-4 cutlets each. Otherwise, order it from your local butcher or supermarket meat counter. Explain how you want to cook it, and ask them to trim the ribs right down to the fillet and remove the outer layer of fat.