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Moroccan Spiced Rack of Lamb
With Lemon & Coriander Cous Cous


Ingredients

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 and Pepper

LEMON AND CORIANDER COUS COUS
300 g Cous Cous (Plain)
350ml Vegetable Stock
Preserved Lemons
Coriander
Black Olives (Optional)
2 tbsp Olive Oil

Cooking

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 done.

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.