Harissa Rack of Lamb with a side of savoury couscous, olives, sun-dried tomatoes, and carrots
Ingredients
- Rack of Lamb
- Carrots
- Butter
- Harissa Paste
- Maggi stock cube
- Pea shoots
- Couscous
- Pomegranate seeds to garnish
- Salt
- Pepper
- Greek Yoghurt
- Cucumber
- Lemon juice
- Dill
- Olives
- Sun-dried tomatoes
How to make: Harissa Rack of Lamb
- For the Lamb – smother in harissa paste and sear in a pan until brown then put in the oven – the length it stays in the oven depends on how well you would like it cooked: 15 minutes – rare, 25 minutes – medium, 35 minutes – well done.
- Peel your carrots and boil until al dente then fry in a pan with butter
- For the cous cous boil water and add either salt or a maggi stock cube – add the cous cous and follow the cooking time on the packet
- Once cooked mix in your chopped olives (or whole) and sun-dried tomatoes
- For the tzatziki mix greek yoghurt, chopped cucumber and lemon juice.
- Once your lamb has cooked to your taste set aside to rest for 10 minutes, this lets the meat soak up the juices and it will be more tender.
- Slice, serve and enjoy!
I hope you enjoyed reading my recipe! Let me know what you think โบ๏ธ
