- For the Harissa paste, gently fry the crushed chillies 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).
- Pre-heat oven to 200°C/400°F/Gas Mark 6. Smear 50ml of the Harissa paste on each rack and then press an equal share of the breadcrumbs onto the paste as evenly as possible.
- Line a roasting tray with foil and place the racks crust side up. Place in the oven for 25-30 minutes depending on the size of the racks and how you like the lamb cooked. Remove the lamb from the pan and set aside to rest.
- For the jus, deglaze the roasting pan over a high heat with red wine and reduce by half. Add 240ml water and bring to a rapid boil. Dissolve the cornflour and add to the boiling sauce, whisking rapidly. Strain through a fine sieve and keep warm.
- For the jewelled cous cous, place the cous cous in a bowl and add 300ml boiling water, cover and set aside for 10 minutes. Gently fry the red onion in a little oil. Mix in the cooked onion, 1 tablespoon of Harissa paste and pomegranate seeds.