Harissa Crusted Rack of Lamb with Jewelled Cous Cous - A delicious Moroccan dish
Serves 4
Ingredients
2 x French trimmed racks of lamb
75g/3oz ciabatta breadcrumbs
For the Harissa Paste
2 tbsp Country Range crushed chillies
4 tsps Country Range minced garlic
2 tbsp Country Range vegetable oil
2 tsps Country Range smoked paprika
1 tsp Country Range ground cumin
100ml/3½ fl oz Country Range extra
virgin olive oil
Juice of 1 orange
1 good handful of fresh coriander leaves
1 tbsp Country Range dried parsley
½ tbsp Country Range dried mint
Jewelled Cous Cous
200g/7oz cous cous
1 small red onion, finely chopped
1 tbsp Harissa Paste (as made)
110g/4oz fresh pomegranate seeds
Jus
½ cup/120ml dry red wine
2 tbsp/30ml cornflour
Salt and pepper to taste
Method
For the Harissa Paste
Gently fry the crushed chillies with the minced garlic in a little oil.
Add the smoked paprika and cumin and fry for a further two minutes.
Allow to cool then blend in a food processor with the olive oil, orange juice and herbs.
(Makes 200ml).
Heat oven to 200°C/fan 180°C/gas 6.
Smear 50ml of the Harissa Paste on each rack and then press on as evenly as possible an equal share of breadcrumbs onto the paste.
Line a roasting tray with foil and place the racks crust side up.
Place in the oven for 25-30 minutes depending on the size of the racks and how you like the lamb cooked.
Remove lamb from pan and set aside to rest.
For the Jus
Deglaze roasting pan over high heat with red wine and reduce by half.
Add 1 cup (240ml) water and bring to a rapid boil.
Dissolve cornflour and add to boiling sauce, whisking rapidly.
Strain through a fine sieve and keep warm.
For the Jewelled Cous Cous
Place the cous cous in a bowl and add 300ml boiling water, cover and set aside for 10 minutes.
Gently fry the red onion in a little oil and set aside.
Fluff up the cous cous with a fork and mix in the cooked onion and 1 tbsp Harissa Paste (store the remainder in the refrigerator and consume within 48 hours).
Gently add the pomegranate seeds.
To serve, sit the lamb racks on a bed of cous cous with bones interlaced and garnish with fresh coriander.
Serve with French beans and jus.
Pan Fried Loin of Lamb on Potato Rosti with Asparagus, Thyme Scented Jus
Serves 4
Ingredients:
4 x 170g lamb loins (Canons)
750g kestrel, romano or any
other potato with a waxy skin
12 spears of asparagus
¼ bunch thyme
50gm unsalted butter
400ml lamb jus
Seasoning
Method:
Season the lamb and seal in a hot non-stick pan, place on a cooling rack and allow to cool.
Peel (do not wash once peeled) and grate (using the rough side of the grater) the potatoes into a large mixing bowl.
Place individual shallow non-stick moulds around the edge of the solid top stove, (or alternatively you can make the rosti in one or two large non-stick frying pans and cut in pieces when cooked). Put a little butter in each mould (Note: You may wish to add a little oil to prevent the butter burning too easily).
Squeeze the grated potato in a teacloth to remove excess water and place equal amounts in the moulds. Season the potato. Fill moulds two thirds and slightly flatten to form a flat base.
In the frying pan allow to brown slowly (adding a little more butter if required), turn over with a small palette knife and colour the other side. Remove from the moulds onto flat tray and allow to cool. Meanwhile, peel and trim the asparagus, cook in boiling salted water. Refresh by plunging into iced water once cooked.
Reduce the lamb jus with fresh thyme, and then pass through a fine sieve.
Cook the lamb in a pre-heated oven (180°C) for eight minutes approximately, at the same time place the potato rosti in the same oven for 5-8 minutes until hot.
When the lamb is cooked, remove from oven and allow to rest for a few minutes.
While the lamb is resting, reheat the asparagus tips in some butter.
Place the hot rosti on each plate, slice the lamb into three pieces and arrange around rosti. Lay three asparagus tips across the lamb.
Pour a cordon of lamb jus around the plate and serve.
