Moroccan Lamb Rack with Couscous

In this flavoursome supper dish, Joe Pratt adds a herby, Moroccan twist to tender lamb and makes a memorable main course...
By Jo Pratt
Moroccan Lamb Rack with Couscous
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 40 minutes
  • Effort: easy


  • 2 tbsp harissa
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp ginger, grated
  • 4 x 375 g racks of lamb, each with three cutlets, trimmed
  • black pepper

For the couscous salad

  • 300 g couscous
  • 350 ml hot chicken or vegetable stock
  • 1 bunches mint, leaves chopped
  • 1 bunches coriander, leaves chopped
  • 16 - 20 green olives, pitted, sliced
  • 1 preserved lemons, finely chopped
  • 2 tbsp extra virgin olive oil
  • large handfull of pistachio nuts


1. Preheat the oven to 200C/gas7. Combine the harissa, spices and grated ginger and set aside.

2. Season the lamb with salt and pepper. Heat a large frying pan or roasting tin over a moderate heat, and cook the lamb, fat side down until coloured all over. Remove the lamb and transfer it to a plate or board.

3. Rub the spicy harissa paste all over the seared lamb and return to the frying pan or roasting tin.

4. Roast for 8 minutes for medium-rare, or a few minutes longer if you prefer it to be cooked medium to well done. Remove from the oven and leave to rest in a warm place for 10 minutes.

5. Place the couscous in a large bowl and pour over the hot stock. Stir, and cover with plastic wrap. Leave on one side for about 5 minutes, until the stock has all been absorbed.

6. Fluff up the couscous with a fork and add the remaining ingredients. Season to taste and serve with the lamb.

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