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