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Harissa Rack of Lamb

Posted By Simon Clarke On 2012/03/21 @ 9:54 am In Celiac, Gluten-free,Eggs,Fish,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Sulphites,Tree Nuts,Wheat | No Comments

[1]Serves 6
Free of: Gluten and all top allergens
Packed with: Antioxidants, nutrients, vitamins

Ingredients

  • 2 racks of lamb, cleaned and trimmed
  • 2 tbsp (30 mL) chili powder
  • 1 tbsp (15 mL) cumin seeds
  • 2 tbsp (30 mL) caraway seeds
  • 2 tbsp (30 mL) coriander seeds
  • 2 tbsp (30 mL) fresh thyme
  • 1 large garlic clove, minced
  • ¼ cup (60 mL) + 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) each, salt and pepper

Method

  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 ⁄ 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.

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

Recipe by Simon Clarke

First published in Allergic Living magazine.
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