Arabian spiced rack of lamb

Sensual flavourings make this a delicious Winter warmer.



  • sprinklng of paprika
  • 60
    olive oil
  • 2
    coriander seeds
  • 25
    large red chillies, diced
  • 1
    cumin seeds
  • 1
  • 1 rack of lamb (6 cutlets)
  • 2 cloves garlic, peeled
Servings: Change Serving


Split chillies in half lengthways and discard seeds. Soak the chillies in boiling water for 5 minutes. Dry fry the coriander and cumin seeds for approximately 1 minute, tossing until they start to smoke. Grind or use a mortar and pestle. Place the garlic, salt, ground spices and drained chillies in processor and whiz to a paste slowly adding the olive oil until all combined. Preheat the oven to 220C, and criss-cross the fat of lamb without cutting through. Place lamb in tray and press paste (which is now Harissa paste) over the fat with back of spoon or hands. Roast for 20 minutes for rare or medium but after 10 minutes cover with tin foil to prevent the Harissa paste burning. Serve with couscous to which you have added parsley, mint, red onion and flaked almonds and olive oil.
(Serve with 1 tablespoon yoghurt if desired)

Read more on: lamb

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