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
Ingredients
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
Method
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.
