Shawarma-spiced roasted lamb rack

SERVES 2 // PREP TIME 10 MINS // COOK 25 MINS (PLUS RESTING)

6 garlic cloves, peeled 4 preserved lemon quarters, rinsed, flesh discarded, rind coarsely chopped 2 tbsp baharat (see note) 1 tbsp Aleppo pepper (see note), plus extra to serve 1 tbsp sumac 70 ml extra-virgin olive oil, plus extra to serve 1 lamb rack (4 cutlets per rack), French-trimmed, cap on

Labne and lemon wedges, to serve PEARL COUSCOUS

300 ml chicken stock

150 gm pearl couscous

¼ cup each loosely packed torn mint and flat-leaf parsley

Juice and zest of 1 lemon

1 Preheat oven to 220°C. To make shawarma spice rub, pound garlic and 2 tsp sea salt with a mortar and pestle to a paste, add preserved lemon rind, baharat, Aleppo pepper and sumac and pound to a paste (you can also do this in a small food processor). Stir in oil and season to taste. Rub half spice paste all over lamb rack.

2 Place lamb rack in a roasting pan and roast until cooked to your liking (20-25 minutes for medium). Rest for 5 minutes before carving to serve.

3 Meanwhile, to make couscous, place stock in a saucepan and bring to the boil (3-5 minutes). Add couscous and reduce heat to medium. Simmer until couscous is three-quarters cooked (15-20 minutes); remove from heat, cover with foil, and leave to stand until cooked through.

Add remaining ingredients, season to taste and stir to combine.

4 Divide couscous between plates and top with carved lamb rack. Serve with labne, extra marinade, Aleppo pepper, oil and lemon wedges.

Note Baharat is a Middle Eastern spice blend available from herbies.com.au or Middle Eastern delicatessens. Aleppo pepper, a ground mild chilli, is available from Turkish grocers. If unavailable, substitute roasted chilli flakes.