Moroccan lamb rack with couscous

Method

1. Preheat the oven to 200C/gas7. Combine the harissa, spices and grated ginger and set aside.

2. Season the lamb with salt and pepper. Heat a large frying pan or roasting tin over a moderate heat, and cook the lamb, fat side down until coloured all over. Remove the lamb and transfer it to a plate or board.

3. Rub the spicy harissa paste all over the seared lamb and return to the frying pan or roasting tin.

4. Roast for 8 minutes for medium-rare, or a few minutes longer if you prefer it to be cooked medium to well done. Remove from the oven and leave to rest in a warm place for 10 minutes.

5. Place the couscous in a large bowl and pour over the hot stock. Stir, and cover with plastic wrap. Leave on one side for about 5 minutes, until the stock has all been absorbed.

6. Fluff up the couscous with a fork and add the remaining ingredients. Season to taste and serve with the lamb.

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Ingredients

2 Harissa
1 ground cinnamon
1 ground cumin
1 ground coriander
2 ginger root, grated
4 x 375 racks of lamb, each with three cutlets, trimmed
salt and fresh ground black pepper

For the couscous salad

300g Couscous
350ml hot chicken or vegetable stock
1 bunch Mint, leaves chopped
1 bunch Coriander, leaves chopped
16 - 20 green olives, pitted, sliced
1 preserved lemon, finely chopped
2 tbsp extra virgin olive oil
large handfull of pistachio nuts

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