Arabian Spiced Rack of Lamb with Couscous

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)

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.