Events and Celebrations

Rack of Lamb with Harissa Dressing

cook 30 mins
  • 125 g (4 oz) hazelnuts
  • 75 g (3 oz) sesame seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 4 tablespoons olive oil
  • 2 racks of lamb
  • 2 red peppers, cored, deseeded and thickly sliced
  • 2 tablespoons harissa
  • 5 tablespoons natural yogurt
  • salt and pepper
  • couscous, to serve
  • Put the nuts and spices in a small, dry frying pan and cook for 1 minute. Transfer to a mortar and crush roughly with a pestle, adding a little salt.
  • Rub 2 tablespoons oil over the lamb racks, season well and press the nut mixture on to the fatty side of each rack. Transfer to a shallow roasting tin and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes. Arrange the peppers around the lamb and cook for 10–15 minutes more for rare to medium lamb.
  • Swirl the harissa over the yogurt in a bowl. Slice the lamb racks and serve with the peppers, drizzling over the harissa sauce before serving with couscous.
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