HARISSA-RUBBED RACKS OF LAMB WITH BABY VEG­ETA­BLES, IS­RAELI COUS­COUS & FALAFEL CROQUETTES

SERVES 4

Cuisine - - GUEST CHEF -

Harissa gives this lamb dish a lit­tle ex­tra kick, mel­lowed by the yo­ghurt. If you wish, you can use a good-quality bought harissa rather than mak­ing it. Serve this dish on a board with a nice French rosé de Provence.

FOR THE HARISSA-RUBBED RACKS OF LAMB

1 clove gar­lic 1 ta­ble­spoon co­rian­der seeds 1 large red chilli, coarsely chopped 2 ta­ble­spoons olive oil, plus ex­tra to driz­zle juice of ½ lemon 2 large racks of lamb (6 cut­lets on each), Frenched Pre­heat the oven to 180°C. Put the gar­lic clove in a small oven tray with the co­rian­der seeds, driz­zle with oil and roast for 5-8 min­utes or un­til soft.

Re­move from the oven, leave to cool then put in a small blender with the chilli, 2 ta­ble­spoons oil and the lemon juice. Blend to a paste. Al­ter­na­tively, use a mor­tar and pes­tle. Rub the harissa on the lamb racks and re­frig­er­ate un­til needed.

FOR THE IS­RAELI COUS­COUS

1 ta­ble­spoon ground turmeric 100g Is­raeli cous­cous juice of ¼ lemon 1 ta­ble­spoon olive oil small dash of white wine vine­gar

Put 500ml wa­ter, the turmeric and a pinch of salt in a saucepan and bring to the boil. Add the cous­cous and cook, stir­ring so the cous­cous doesn’t stick to the bot­tom of the saucepan, for about 20 min­utes or un­til al dente. Drain and re­fresh in cold wa­ter, put in a bowl and add the lemon juice, oil and vine­gar. Mix well, sea­son to taste and keep aside.

FOR THE BABY VEG­ETA­BLES & LAMB

4 yel­low and 4 or­ange baby car­rots, peeled 4 baby fen­nel bulbs 4 baby turnips 12 red baby beet­root olive oil to driz­zle and sear the lamb 8 cherry toma­toes

Pre­heat the oven to 180°C. Cook the baby car­rots, fen­nel and turnips in a saucepan of boil­ing salted wa­ter for 8-10 min­utes then re­fresh in iced wa­ter and set aside.

Put the beet­root on an oven tray, driz­zle with olive oil and sea­son with a pinch of salt. Cover with foil and cook in the oven for about 25-30 min­utes or un­til cooked through when pierced with a small knife. Re­move from the oven and leave cov­ered by the foil to cool down un­til re­quired.

Set a fry­ing pan over low heat, add a lit­tle oil and sear the lamb on all sides. Put on an oven tray, add the baby veg­eta­bles, in­clud­ing the beet­root and cherry toma­toes, and roast for 15 to 20 min­utes de­pend­ing on how rare you like your lamb. Re­move from the oven and rest be­fore serv­ing.

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