Try the Arabian couscous with spiced rack of lamb. It is a wonderful couscous recipe.
For the harissa paste
For the harissa paste
- 25g/1oz dried large red chillies
- 2 tbsp coriander seeds
- 1 generous tbsp cumin seeds
- 2 garlic cloves, peeled
- 1 tsp salt
- 60ml/2fl oz olive oil
- ¼ tsp ground paprika
- 1 prepared rack of lamb (2-3 cutlets per person depending on their size and your appetite!)
- salt and freshly ground black pepper
- 100g/4oz couscous
- 2 tbsp olive oil
- 150ml/¼pint light chicken or vegetable stock
- 1 tbsp chopped fresh parsley
- 2 tbsp chopped fresh mint
- ½ red onion, peeled and finely chopped
- 50g/2oz flaked almonds, toasted
- Greek yoghurt (optional)
- To make the harissa paste, split the chillies in half lengthways, remove and discard the seeds and soften the chillies in boiling water for five minutes.
- Dry fry the coriander and cumin seeds in a frying pan on a medium to high heat for about one minute, tossing regularly, until the spices just begin to smoke and toast. Then grind in a spice grinder or use a mortar and pestle.
- Place the garlic, salt, ground spices and the drained red chillies in a food processor or blender and blend to a paste, slowly adding the olive oil until well combined. Set aside.
- Preheat the oven to 220C/425F/Gas 7.
- For the rack of lamb, score the fat lightly in a criss cross pattern, but without cutting through to the meat. Place the lamb in a roasting tray, spread a generous tablespoon of the harissa paste over the fat and press it down onto the fat using your hands or a spoon.
- Roast for 20 minutes for rare to medium meat, 25 minutes for well done meat (this is for a small rack - cook for 30-32 minutes for a larger rack). After ten minutes, cover the rack with a sheet of tin foil to prevent the harissa paste from burning.
- For the couscous, placethe couscous into a bowl, rub in the olive oil so that the grains are coated, and pour over the hot stock. Stir and then put a plate or saucepan lid on top and leave to stand for five minutes, until the couscous has absorbed all the stock.
- Add the parsley, mint, onion and most of the toaste flaked almonds. Stir well and season, to taste, with salt and freshly ground black pepper.
- Once the lamb is cooked, turn off the oven and leave the meat to rest for 5-10 minutes. Carve it by cutting through the meat between the bones with a sharp carving knife to give each person 2-3 cutlets (depending on the cutlet size).
- To serve, spoon the couscous onto warmed plates and arrange the lamb cutlets on top. Scatter with the remaining toasted flaked almonds, and a spoonful of Greek yoghurt, if you wish.
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