Recipes: Roast rack of lamb with Moroccan spices

This fresh-flavoured roast is lightly spiced with a hint of citrus – an ideal dinner for two

• 5 tbsp olive oil
• 1 tbsp harissa paste (use 1½ tbsp if you like it hot)
• ¼ tsp cumin
• ¼ tsp turmeric
• ¼ tsp paprika
• ¼ tsp ground coriander
• 20g pack flatleaf parsley , chopped
• ½ small lemon , juice only
• 1 rack of lamb (6-8 cutlets, see tip, below)
• 2 carrots , peeled and cut into chunks
• 100g couscous
• 150ml vegetable stock
• 1 satsuma , juice only
• ¼ tsp ground allspice
• ½ x 20g pack of fresh mint , chopped
• ½ red onion , finely chopped
• 50g flaked almonds , toasted
• Greek yogurt , to serve

  

• 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.
• 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.
• 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.
• 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. 88 kcalories, protein 34g, carbohydrate 40g, fat 67 g, saturated fat 18g, fibre 5g, salt 1,22 g