Kuehne June 2019

Harissa Crusted Rack of Lamb

Serves: 4
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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

  1. 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)
  2. Heat oven to 200°C/ fan 180°C / Gas 6

  3. 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
  4. 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
  5. 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
  6. For the Jeweled 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
  7. 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)
  8. Gently add the pomegranate seeds
  9. 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
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