Roast rack of lamb with Moroccan spices

• olive oil↗5 tbsp tbsp
• harissa paste↗1 tbsp tbsp

  (use 1½ tbsp if you like it hot)

• cumin↗¼ tsp tsp
• turmeric↗¼ tsp tsp
• paprika↗¼ tsp tsp
• ground coriander↗¼ tsp tsp
• flatleaf parsley↗20g pack g

  chopped

• lemon↗½ small

  juice only

• lamb↗1 rack of

  (6-8 cutlets, see tip, below)

• carrots↗2

  peeled and cut into chunks

• couscous↗100g g
• vegetable stock↗150ml ml
• satsuma↗1

  juice only

• ground allspice¼ tsp tsp
• fresh mint↗½ x 20g pack of g

  chopped

• red onion↗½

  finely chopped

• flaked almond↗50g

  toasted

• Greek yogurt↗

  to serve

Step-by-step instructions

1. 1

   Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.

2. 2

   Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.

3. 3

   Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.

4. 4

   Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.