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Roast rack of lamb with Moroccan spices

Roast rack of lamb with Moroccan spices

Rating: 5 out of 5.32 ratings
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  • Preparation and cooking time
    • Total time
    • 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:
HighlightNutrientUnit
kcal888
fat67g
saturates18g
carbs40g
sugars0g
fibre5g
protein34g
low insalt1.22g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
GOOD FOOD KNOW-HOW

You 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.

Recipe from Good Food magazine, January 2004

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Rating: 5 out of 5.32 ratings

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