Arabian Spiced Rack of Lamb with Couscous

Arabian Spiced Rack of Lamb with Couscous Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of English Recipes.

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Ingredients

for the harissa paste
makes about 150ml (1/4 pint)
25g (1oz) dried large Red chillies
2 tbsp Coriander seeds
1 generous tbsp Cumin seeds
2 Cloves of Garlic, peeled
1 tsp Salt
60ml (2fl oz) olive Oil
1/4 tsp ground paprikafor the rack of lamb
1 prepared rack of lamb (2-3 cutlets per person depending on their size and your appetite!)
Salt and freshly ground black pepper
for the couscous
100g (4oz) couscous
2 tbsp olive Oil
150ml (1/4 pint) light Chicken or vegetable stock
1 tbsp chopped fresh Parsley
2 tbsp chopped fresh mint
1/2 red onion, peeled and
finely chopped
50g (2oz) flaked Almonds, toasted
to serve
Greek yoghurt (optional)

How to make Arabian Spiced Rack of Lamb with Couscous

METHOD:

1 To make the harissa paste, split the chillies in half lengthways, remove and discard the seeds and soften the chillies in boiling water for 5 minutes. Meanwhile, dry-fry the coriander and cumin seeds in a frying pan on a medium to high heat for about 1 minute, tossing regularly, until the spices just begin to smoke and toast. Then grind in a spice grinder or use a mortar and pestle.

2 Place the garlic, salt, ground spices and the drained red chillies in a food processor and whiz to a paste, slowly adding the olive oil until well combined. Set aside.

3 Preheat the oven to 220°C (425°F), Gas mark 7.

4 Next, prepare 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 with your hands or a spoon. Roast for 20 minutes for rare to medium, 25 minutes for well done for a small rack or 30-32 minutes for a larger rack. After 10 minutes, cover the rack with a sheet of tin foil to prevent the harissa paste from burning.

5 Meanwhile, prepare the couscous. Put it 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 5 minutes, until the couscous has absorbed all the stock. Add the parsley, mint, onion and most of the toasted flaked almonds, stir well and season.

6 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 to give each person 2-3 cutlets (depending on the cutlet size). Spoon the couscous on to warmed plates and arrange the lamb cutlets on top. Scatter with the remaining toasted flaked almonds, and serve with a spoonful of Greek yogurt, if you wish.

Posted By: Qirat Fatima, Karachi

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