Roast rack of lamb with Moroccan spices

Roast rack of lamb with Moroccan spices

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(32 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…

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



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 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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12th Mar, 2020
Delicious lamb chops! It took way more than 25minutes in our own, more like 35mins and it was still pink and tender, without being undercooked. The couscous is great, not too keen on couscous myself but I have modded this recipe to have with different meats and cooking styles and its been tasty each time. Worthwhile roasting the carrots as the lamb is in the oven for that slightly roasted taste.
15th Dec, 2015
I tried this dish in last weekend. It is delicious. My method is slightly different. I fan-fry the lamb before roasting. Also simple lemon crust is added. Serve the dish with lemon wedges. They are amazing. My wife really loves it. If you wanna know the detail, click the link below. My blog is written in chinese and english. Forgive me if there are grammatical mistakes. Thanks
3rd Oct, 2015
absolutely delicious!
20th Apr, 2013
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).
11th Mar, 2013
Delicious, I definitely recommend.
4th Nov, 2012
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
26th Aug, 2012
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 :)
18th Jul, 2012
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
17th Jun, 2012
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!
8th Mar, 2012
Absolutely delicious - easy to make, but looks as if you've spent hours slaving over it!


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