Moroccan Spiced Rack of
With Lemon & Coriander Cous Cous
RACK OF LAMB
2 tbsp Harissa Paste
1 tsp Ground Cinnamon
1 tsp Cumin
1 tsp Ground Coriander
2 tsp Grated Ginger root
Rack of Lamb (7-8 cutlets)
Salt & Pepper
LEMON AND CORIANDER COUS COUS
300 g Cous Cous (Plain)
350ml Vegetable Stock
Black Olives (Optional)
2 tbsp Olive Oil
Preheat oven to 200c (Gas 7).
Rack of Lamb
1, Combine Harissa Paste, spices and grated ginger in a bowl.
2, Season Lamb and fry fat side down in your roasting tin until lightly
coloured all over.
3, Rub the spice mix all over the lamb!
4, Roast for 30 min for medium rare or 10 - 15 min longer if you like well
5, Leave to rest for 10 min before serving.
Lemon & Coriander Cous Cous
1, Soak the Cous Cous in boiling vegetable stock for 10 min or until cooked,
separate with a fork.
2, Finely chop the preserved lemons, black olives, fresh coriander leaves
and olive oil .
3, Add to the Cous Cous and mix well!
For a light & refreshing dip to accompany this meal mix freshly chopped mint
to Natural Greek Yogurt, add lemon & pepper to taste!
Thanks to Danielle and Paul for this recipe.