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Rack of lamb with cauliflower couscous

RACK OF LAMB & HARISSA CAULIFLOWER COUSCOUS

Prep Time 15 mins
Cook Time 25 mins
Resting Time 5 mins
Total Time 45 mins
Course Main Course
Cuisine Middle Eastern
Servings 2 people

Ingredients
  

  • 1 Cauliflower chopped into smaller florets
  • 1 small red onion very finely diced
  • 1 handful parsley finely chopped
  • 1 handful mint finely chopped, reserve some small mint leaves for garnish
  • 1 handful coriander finely chopped
  • 0.5 pomengranate - seeds
  • 1 tsp harissa heaped
  • 1.5 tbsp olive oil extra-virgin
  • 1 rack of lamb 6-bone, trimmed and halved
  • 2 tsps cinnamon
  • 2 tsps olive oil
  • Freshly ground black pepper

Instructions
 

  • Preheat the oven to 180°C or 350°F. 
  • In a food processor, pulse cauliflower into couscous-sized grains and spread thinly on a baking tray.   Roast for 15-20 minutes (stir after 10). Allow to cool.  In a bowl, combine cauliflower with all other couscous ingredients and stir thoroughly.
  • Increase oven to 220°C or 430°F. Season lamb generously with salt and pepper, then sprinkle each rack with ½ the cinnamon and olive oil. Place frying pan over high-heat. Place both lamb racks fat-side down and allow to colour. Sear each of the remaining sides then place in oven for 10 minutes (3). Allow to rest for 5 minutes before slicing into cutlets.
  • Serve cutlets with couscous and a touch of harissa on each plate and garnish with reserved mint leaves.

Notes

Useful tips
(1) To remove the seeds from a pomegranate, slice in half. Turn half cut-side down in your fingers and over a bowl. With a wooden spoon, smack the back of the pomegranate.  Allow the seeds to fall through your fingers into the bowl. Pick out any hard white pieces of pith. The seeds keep well in the fridge when kept in tight-fitting Tupperware.
(2) When halving the rack of lamb, look closely at it.  It’s not always as simple as slicing in the middle of the third and fourth bones, you may need to go closer to one bone than the other to ensure each rack is about equal size. You want to end up with two, three-bone little racks or best-ends.
(3) The meat will be very juicy and quite pink, cook for 15 minutes if you prefer it more thoroughly cooked. Ensure the two racks aren’t packed together in the pan so they cook evenly.
Keyword cauliflower couscous, rack of lamb