Ingredients
2 French-trimmed racks of lamb
75g ciabatta breadcrumbs
HARISSA PASTE
2 tbsp chillies, crushed
4 tsp garlic, minced
2 tbsp vegetable oil
2 tsp smoked paprika
1 tsp ground cumin
100ml extra virgin olive oil
1 orange, juiced
1 good handful of fresh coriander leaves
1 tbsp dried parsley
1/2 tbsp dried mint
JEWELLED COUSCOUS
200g couscous
1 small red onion, finely chopped
1 tbsp harissa paste
110g / 4oz fresh pomegranate seeds
Jus
Method
-
For Harissa Paste:
Gently fry the crushed chilies with the minced garlic in a little oil. Add the smoked paprika and cumin and fry for a further 2 minutes. Allow to cool, then blend in a food processor with the olive oil, orange juice and herbs. (Makes 200ml) -
Heat oven to 200°C/ fan 180°C / Gas 6
- Smear 50ml of the harissa paste on each rack and then press on as evenly as possible an equal share of breadcrumbs onto the paste. Line a roasting tray with foil and place the racks crust side up
- Place in the oven for 25 - 30 minutes depending on the size of the racks and how you like the lamb cooked. Remove lamb from pan and set aside to rest
-
For the Jus:
De-glaze roasting pan over high heat with red wine and reduce by half. Add 1 cup (240ml) water and bring to a rapid boil. Dissolve cornflour and add to boiling sauce, whisking rapidly. Strain through a fine sieve and keep warm -
For the Jewelled Couscous:
Place the couscous in a bowl and add 300ml boiling water, cover and set aside for 10 minutes. Gently fry the red onion in a little oil and set aside
-
Fluff up couscous with a fork and mix in the cooked onion and 1 tbsp harissa paste (store the remainder in the refrigerator and consume within 48 hours)
- Gently add the pomegranate seeds
- To serve, sit the lamb racks on a bed of couscous with bones interlaced and garnish with fresh coriander. Serve with french beans and jus
