Kitchen Converter

Food Glossary
FacebookBecome a fan on Facebook
TwitterFollow us on Twitter
Arabian Spiced Rack of Lamb with Couscous<

Arabian Spiced Rack of Lamb with Couscous

Submitted By:

Background Info:
Saw on tv on Friday night, I was so impressed I had to cook it the following day. It was the most delicious meal I have ever had. I added to the dish steamed sugar snap peas and roats potatos made extra crispy with semolina
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
1. To make the harissa paste, split the chillies in half lengthways, remove and discard the seeds and soften the chillies in boiling water for 5 minutes. Meanwhile, dry-fry the coriander and cumin seeds in a frying pan on a medium to high heat for about 1 minute, tossing regularly, until the spices just begin to smoke and toast. Then add the paprika and grind in a spice grinder or use a mortar and pestle.

2. Place the garlic, salt, ground spices and the drained red chillies in a food processor and whiz to a paste, slowly adding the olive oil until well combined. Set aside.

3. Preheat the oven to 220°C (425°F), Gas mark 7.

4. Next, prepare the rack of lamb. Score the fat lightly in a criss-cross pattern, but without cutting through to the meat. Place the lamb in a roasting tray, spread a generous tablespoon of the harissa paste over the fat and press it down onto the fat with your hands or a spoon. Roast for 20 minutes for rare to medium, 25 minutes for well done for a small rack or 30-32 minutes for a larger rack. After 10 minutes, cover the rack with a
sheet of tin foil to prevent the harissa paste from burning.

5. Meanwhile, prepare the couscous. Put it into a bowl, rub in the olive oil so that the grains are coated, and pour over the hot stock. Stir and then put a plate or saucepan lid on top and leave to stand for 5 minutes, until the couscous has absorbed all the stock. Add
the parsley, mint, onion and most of the toasted baked almonds, stir well and season.

6. Once the lamb is cooked, turn off the oven and leave the meat to rest for 5-10 minutes. Carve it by cutting through the meat between the bones to give each person 2-3 cutlets (depending on the cutlet size). Spoon the couscous on to warmed plates and arrange the lamb cutlets on top. Scatter with the remaining toasted baked almonds, and serve with a spoonful of Greek yogurt, if you wish.
for the harissa paste makes about 150ml (1/4 pint).

25g (1oz) dried large red chillies
2 tbsp coriander seeds
1 generous tbsp cumin seeds
2 cloves of garlic, peeled
1 tsp salt
60ml (2 oz) olive oil
1/4 tsp ground paprika for the rack of lamb

1 prepared rack of lamb (2-3 cutlets per person depending on their size and your appetite!)
Salt and freshly ground black Pepper

For the couscous:
100g (4oz) couscous
2 tbsp olive oil
150ml (1/4 pint) light chicken or vegetable stock
1 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
1/2 red onion, peeled and
Finely chopped
50g (2oz) baked almonds, toasted
to serve
Recommended Wine:
Red : Zinfandel