Harissa Crusted Rack of Lamb with Jewelled Cous Cous

Cooking Time
35 Minutes
Portions
4

Ingredients

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  • g French trimmed racks of lamb
  • g ciabatta breadcrumbs Harissa Paste
  •   tbsp Country Range Crushed Chillies
  •   tbsp Country Range Minced Garlic
  •   tbsp Country Range Vegetable Oil
  •   tbsp Country Range Smoked Paprika
  •   tbsp Country Range Ground Cumin
  • ml Country Range Extra Virgin Olive Oil
  • g orange (juice only)
  •   handful handful fresh coriander leaves
  •   tbsp Country Range Dried Parsley
  •   tbsp Country Range Dried Mint Jewelled Cous Cous
  • g cous cous
  • g small red onion, finely chopped
  •   tbsp Harissa paste (as made)
  • g fresh pomegranate seeds Jus
  • ml dry red wine
  •   tbsp Country Range Cornflour salt and pepper to taste

  • 1

    Step 1

    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).
  • 2

    Step 2

    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.
  • 3

    Step 3

    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.
  • 4

    Step 4

    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.
  • 5

    Step 5

    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.

Ingredients

  • 2 g French trimmed racks of lamb
  • 75 g ciabatta breadcrumbs Harissa Paste
  • 2 tbsp Country Range Crushed Chillies
  • 4 tbsp Country Range Minced Garlic
  • 2 tbsp Country Range Vegetable Oil
  • 2 tbsp Country Range Smoked Paprika
  • 1 tbsp Country Range Ground Cumin
  • 100 ml Country Range Extra Virgin Olive Oil
  • 1 g orange (juice only)
  • 1 handful handful fresh coriander leaves
  • 1 tbsp Country Range Dried Parsley
  • 0.5 tbsp Country Range Dried Mint Jewelled Cous Cous
  • 200 g cous cous
  • 1 g small red onion, finely chopped
  • 1 tbsp Harissa paste (as made)
  • 110 g fresh pomegranate seeds Jus
  • 120 ml dry red wine
  • 2 tbsp Country Range Cornflour salt and pepper to taste