Roast rack of lamb with Moroccan spices

4.65 (39)
⏱ 45 mins 🍽 Serves 2 🌶 moroccan ✅ More effort 🏷 Main course

This Moroccan-inspired roast rack of lamb is seasoned with a vibrant paste of harissa and spices, then roasted. It is served with roasted carrots and a refreshing couscous salad flavoured with satsuma, mint, and toasted almonds. A dollop of Greek yogurt completes this fresh and aromatic main course, perfect for a special supper for two.

Roast rack of lamb with Moroccan spices

Ingredients

  • 5 tbsp olive oil
  • 1 tbsp harissa paste (use 11/2 tbsp if you like it hot)
  • 1/4 tsp cumin
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp ground coriander
  • 20g pack flatleaf parsley chopped
  • 1/2 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
  • 1/4 tsp ground allspice
  • 1/2 x 20g pack of fresh mint chopped
  • 1/2 red onion finely chopped
  • 50g flaked almond toasted
  • Greek yogurt to serve

Method

  1. Set your oven to fan 200C/conventional 220C/gas 7. Combine 2 tbsp olive oil with the harissa paste, then mix in the cumin, turmeric, paprika, ground coriander, half the chopped parsley, the lemon juice and a pinch of salt. Place the lamb rack in a roasting tray, season it, and coat the surface with the prepared spice mix. Roast for 15-20 minutes for rare to medium, or 25 minutes for well done.
  2. While the lamb cooks, place the carrot chunks in a separate small roasting tin. Add a pinch of salt and 1 tbsp of the olive oil, then roast for 15 minutes until the edges begin to colour.
  3. Shortly before the carrots are ready, make the couscous. Put the couscous in a bowl and pour the hot vegetable stock over it. Leave it to stand for 5 minutes. Fluff the grains with a fork and allow to cool. Stir in the remaining olive oil and parsley, the satsuma juice, ground allspice, chopped mint and red onion. Fold in the roasted carrots and season to taste.
  4. Transfer the cooked lamb to a warmed plate and let it rest for 5 minutes. Slice the rack in half to yield two portions of 3-4 cutlets each, then cut these halves again. Divide the couscous between two plates, scatter the toasted flaked almonds over the top and arrange the lamb slices alongside. Serve each portion with a spoonful of Greek yogurt.

Nutrition (per serving)

Calories888 kcal
Fat67 g
Saturates18 g
Carbs40 g
Fibre5 g
Protein34 g
Sodium488 mg
Salt1 g

Recipe details

Skill levelMore effort
CategoryMain course
Cuisinemoroccan