Harissa Rack of Lamb

Ingredients for Harissa Rack of Lamb

2 racks of lamb, cleaned and trimmed
2 tbsp chili powder
1 tbsp cumin seeds
2 tbsp caraway seeds
2 tbsp coriander seeds
2 tbsp fresh thyme
1 large garlic clove, minced
¼ cup (60 mL) + 2 tbsp (30 mL) olive oil
1 tbsp each, salt and pepper

This Harissa Rack of Lamb is a main that’s superbly flavorful and packed with antioxidants, nutrients and vitamins.

It’s also surprisingly easy to make. We use a mortar and pestle to crush up fresh seeds (cumin, carraway, coriander) and combine with fresh herbs, garlic and olive oil. This forms the harissa paste, which soaks into the meat for 20 minutes.

Now, if rack of lamb is beyond your budget, simply substitute 12 lamb chops. Bon appétit!

Makes: 6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga

Instructions for Harissa Rack of Lamb

Place lamb on a cutting board.
In a mortar and pestle combine all powder, seeds and herbs. Smash until fine. Add garlic, 1/4 cup of olive oil, salt and pepper. Combine until the harissa paste forms.
Brush lamb racks with harissa paste and let stand for 20 minutes.
Pre-heat oven to 400 degrees F. Meanwhile, add the extra 2 tbsp of olive oil to a large ovenproof pan over high heat. Sear racks until golden brown.
Transfer lamb to oven and cook 10-12 minutes for medium rare.
Remove from oven; rest for 5 minutes. Slice racks and serve.

Simon Clarke is a chef and recipe developer.