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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