Spiced lamb racks with roast vegetables, couscous and harissa yoghurt

Bold spices, golden roast veg and vibrant harissa — this dish is your new lamb signature.

📝 Ingredients

• 4 small garlic cloves, crushed
• 3 tsp ras el hanout (see note)
• 80 ml (1/3 cup) extra-virgin olive oil
• 4 French-trimmed 3-cutlet lamb rack (300gm each), at room temperature
• 1 Spanish onion, cut into wedges
• 2 bunches baby carrots, trimmed, scrubbed and halved
• 1 bunch baby beetroot, trimmed, scrubbed and cut into wedges
• 400 gm can chickpeas, drained and rinsed
• 1 tsp each cumin seeds and coarsely crushed coriander seeds
• 1 tsp honey
• Finely grated zest and juice of 1/2 orange
• 180 gm wholewheat couscous
• Chopped roasted almonds and coriander, to serve
• Harissa Yoghurt
• 200 gm Greek-style yoghurt
• 2 tsp harissa paste
• 2 tsp lemon juice
• Mint Dressing
• 1 garlic clove, crushed
• 1 cup (loosely packed) mint, chopped, plus extra leaves to serve
• 125 ml (1/2 cup) extra-virgin olive oil
• Finely grated zest of 1 lemon, plus 80ml (1/3 cup) juice
• Finely grated zest of 1/2 orange, plus 2 tbsp juice

👨‍🍳 Instructions

1. 11: Preheat oven to 220°C fan-forced. Combine half the garlic, ras el hanout and 1 tbsp olive oil in a large bowl. Add lamb racks, massage to coat and set aside to marinate (10 minutes).
2. 22: Meanwhile, combine onion, carrots, beetroot, chickpeas, spices, honey, orange zest, juice, remaining garlic, and 2 tbsp olive oil in a large bowl, season to taste, toss to coat and divide among two large oven trays lined with baking paper. Roast, tossing occasionally, until vegetables are golden and tender (25-30 minutes).
3. 33: Place couscous in a bowl, add 375ml boiling water, cover with plastic wrap and stand until liquid is absorbed (4-5 minutes). Fluff up with fork and season.
4. 44: Season lamb racks generously. Heat 1 tbsp oil in a large ovenproof frying pan over medium-high heat, add lamb, fat-side down, and cook, turning occasionally, until browned all over (3-4 minutes). Transfer to oven and roast until cooked to your liking (10-12 minutes for medium-rare). Rest for 5 minutes.
5. 55: Meanwhile, for harissa yoghurt, combine all ingredients in a bowl and season to taste.
6. 66: For mint dressing, combine all ingredients in a food processor and process until smooth and combined. Season to taste.
7. 77: Arrange couscous, roast vegetables and spiced lamb racks on a large serving platter. Drizzle with mint dressing, scatter with roasted almonds, extra mint and coriander. Serve with harissa yoghurt on the side.