Asparagus with garlic-and-almond sourdough crumbs and harissa rack of lamb

Serves 4 Ingredients

100g harissa paste 1tspn turmeric Half a teaspoon cumin 2 French-trimmed racks

of lamb 200g sourdough breadcrumbs 75ml extra-virgin olive oil 2 crushed garlic cloves 50g lightly toasted almond

flakes One bunch flat-leaf parsley Juice and zest of 1 lemon 600g asparagus

Method

In a small bowl, combine the harissa, turmeric and cumin. Mix well and use to coat the racks of lamb. Place the meat in a dish, cover and marinate in the fridge for at least four hours.

In a large pan, fry the breadcrumbs in the olive oil and crushed garlic until golden. Season well, then mix in the toasted almond flakes, parsley and lemon zest.

Preheat your oven to 200˚C/400˚f/gas mark 6. Gently brown the racks of lamb in a frying pan before cooking in the oven for 10 minutes—the meat will be medium, but adjust the time by two minutes either way for rare or well done. Leave the lamb to rest.

Prepare the asparagus by snapping off the woody ends, then boiling it in salted water for a few minutes. Drain well and toss with a little olive oil and the lemon juice. Scatter with the breadcrumbs and serve immediately with the racks of lamb.

Despite asparagus being so readily available from far-flung destinations all year round, the British-grown crop is still a real treat that comes but once a year–now is the time