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

Recipe Tips

If rack of lamb is beyond your budget, substitute 12 lamb chops.

This lamb dish is packed with antioxidants, nutrients and vitamins.

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

Photo: Chris Gonzaga


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

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