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How to cook Rack of Lamb


Heat the oven to 190˚C/gas mark 5
Place a large frying pan over a high heat
Season the rack and place it in the pan fat-side down. Cook until golden brown
Quickly sear on the other side for 1 minute
Transfer to a wire rack and place in the oven over a baking tray
Check after 8 minutes by inserting a metal skewer close to the bone – it should be warm to the touch for pink meat. If it isn’t cooked, return to the oven for 2 minutes before checking again
Remove from the oven, cover with foil and rest for at least 5 minutes.

A nice way to cook Rack of lamb

5 tbsp olive oil
1 tbsp harissa paste (use 1½ tbsp if you like it hot)
¼ tsp cumin
 tsp turmeric
¼ tsp paprika
 tsp ground coriander
20g pack flatleaf parsley, chopped
½ small lemon, juice only
1 rack of lamb (6-8 cutlets, see tip, below)
2 carrots, peeled and cut into chunks
100g couscous
150ml vegetable stock
1 satsuma, juice only
¼ tsp ground allspice
½ red onion, finely chopped
50g flaked almond, toasted
Greek yogurt, to serve


Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.

Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.

Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.

Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

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