Name: Roast rack of lamb with Moroccan spices
Total time: 45 min
Yield: 2
Cuisine: Moroccan
Ingredients: 5 tbsp olive oil; 1 tbsp harissa paste (use 1½ tbsp if you like it hot); ¼ tsp cumin; ¼ tsp turmeric; ¼ tsp paprika; ¼ tsp ground coriander; 20g pack flatleaf parsley chopped; ½ small lemon juice only; 1 rack of lamb (6-8 cutlets, see tip, below); 2 carrots peeled and cut into chunks; 100g couscous; 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

Home
Recipes
Roast rack of lamb with Moroccan spices

Roast rack of lamb with Moroccan spices

Good Food team

Save recipe

Serves 2

More effort

Total time: 45 mins

Ready in 40-45 mins

A star rating of 4.7 out of 5.39 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

5 tbsp olive oil
1 tbsp harissa paste

(use 1½ tbsp if you like it hot)
¼ tsp cumin
¼ tsp turmeric
¼ tsp paprika
¼ tsp ground coriander
20g pack flatleaf parsley

chopped
½ small lemon

juice only
1 rack of lamb

(6-8 cutlets, see tip, below)
2 carrots

peeled and cut into chunks
100g couscous
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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal888
fat67g
saturates18g
carbs40g
sugars0g
fibre5g
protein34g
salt1.22g

low

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.39 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now