Name: Spiced lamb racks with roast vegetables, couscous and harissa yoghurt
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 small garlic cloves, crushed; 3 tsp ras el hanout (see note); 80 ml (⅓ 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 ½ 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 (½ cup) extra-virgin olive oil; Finely grated zest of 1 lemon, plus 80ml (⅓ cup) juice; Finely grated zest of ½ orange, plus 2 tbsp juice

When comfort calls for something a little more spirited, these spiced lamb racks on a bed of couscous and roast veg answers with vibrant colour, layered texture and deep, fragrant flavour.

French-trimmed lamb racks are rubbed with ras el hanout — a heady spice blend whose name translates to “top of the shop” — before being seared and roasted to blushing perfection. On the side, roasted vegetables and chickpeas are coaxed into caramelised sweetness, while wholewheat couscous brings warmth and heart.

It all comes together on one glorious platter, draped in a zesty mint dressing and finished with fresh herbs and almonds for crunch. A dollop of harissa yoghurt ties it all together with bite and tang. It’s the kind of generous, fuss-free centrepiece that looks as good as it tastes.

Ingredients

4 small garlic cloves, crushed

3 tsp ras el hanout (see note)

80 ml (⅓ 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 ½ 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 (½ cup) extra-virgin olive oil

Finely grated zest of 1 lemon, plus 80ml (⅓ cup) juice

Finely grated zest of ½ orange, plus 2 tbsp juice

Method

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).

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).

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.

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.

Meanwhile, for harissa yoghurt, combine all ingredients in a bowl and season to taste.

For mint dressing, combine all ingredients in a food processor and process until smooth and combined. Season to taste.

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.

Ras el hanout, a North African spice blend, is available from select supermarkets and delicatessens, and online at herbies.com.au.
Note

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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