![](\"https:\/\/www.mostlyfood.co.uk\/Recipes\/arabianspicedrackofl_87188_16x9.jpg\")
<\/p>\nFrom BBC Food<\/p>\n
<\/p>\n
For the harissa paste
\n(makes about 150ml\/\u00bc pint)
\n25g\/1oz dried large red chillies
\n2 tbsp coriander seeds
\n1 generous tbsp cumin seeds
\n2 garlic cloves, peeled
\n1 tsp salt
\n60ml\/2fl oz olive oil
\n\u00bc tsp ground paprika<\/p>\n
<\/p>\n
1 prepared rack of lamb (2-3 cutlets per person depending on their size and your appetite!)
\nsalt and freshly ground black pepper<\/p>\n
<\/p>\n
100g\/4oz couscous
\n2 tbsp olive oil
\n150ml\/\u00bcpint light chicken or vegetable stock
\n1 tbsp chopped fresh parsley
\n2 tbsp chopped fresh mint
\n\u00bd red onion, peeled and finely chopped
\n50g\/2oz flaked almonds, toasted<\/p>\n
<\/p>\n
Greek yoghurt (optional)<\/p>\n
<\/p>\n
<\/p>\n
To make the harissa paste, split the chillies in half lengthways, remove and discard the seeds and soften the chillies in boiling water for five minutes.<\/p>\n
Dry fry the coriander and cumin seeds in a frying pan on a medium to high heat for about one minute, tossing regularly, until the spices just begin to smoke and toast. Then grind in a spice grinder or use a mortar and pestle.<\/p>\n
Place the garlic, salt, ground spices and the drained red chillies in a food processor or blender and blend to a paste, slowly adding the olive oil until well combined. Set aside.<\/p>\n
Preheat the oven to 220C\/425F\/Gas 7.<\/p>\n
For 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 using your hands or a spoon.<\/p>\n
Roast for 20 minutes for rare to medium meat, 25 minutes for well done meat (this is for a small rack – cook for 30-32 minutes for a larger rack). After ten minutes, cover the rack with a sheet of tin foil to prevent the harissa paste from burning.<\/p>\n
For the couscous, placethe couscous 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 five minutes, until the couscous has absorbed all the stock.<\/p>\n
Add the parsley, mint, onion and most of the toaste flaked almonds. Stir well and season, to taste, with salt and freshly ground black pepper.<\/p>\n
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 with a sharp carving knife to give each person 2-3 cutlets (depending on the cutlet size).<\/p>\n
To serve, spoon the couscous onto warmed plates and arrange the lamb cutlets on top. Scatter with the remaining toasted flaked almonds, and a spoonful of Greek yoghurt, if you wish.<\/p>\n
<\/p>\n
By Rachel Allen
\nFrom Rachel’s Favourite Food for Living<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
From BBC Food Ingredients For the harissa paste (makes about 150ml\/\u00bc pint) 25g\/1oz dried large red chillies 2 tbsp coriander seeds 1 generous tbsp cumin seeds 2 garlic cloves, peeled […]<\/p>\n","protected":false},"author":2,"featured_media":20067,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3481,287],"tags":[703,2241,2461,1645],"class_list":["post-15464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-arab","tag-lamb","tag-recipes","tag-spices"],"yoast_head":"\n