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Harissa lamb with roast carrots and quinoa pilaf
Harissa lamb with roast carrots and quinoa pilaf
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulge in a flavorful roast lamb with roasted carrots and quinoa pilaf for a delicious feast.
Ingredients:
  • 60ml olive oil
  • 3 garlic cloves, crushed
  • Finely grated zest of 1/2 lemon
  • 7.50 gm ground cumin
  • 30.00 ml harissa
  • 2 x 6-cutlet untrimmed lamb racks, fat scored
  • 1 bunch baby (Dutch) carrots
  • 250g quinoa
  • 250ml chicken stock
  • 400g can chickpeas, rinsed, drained
  • Coriander leaves, to serve
Instructions:
  • Preheat the oven to 190C and prepare a baking tray lined with parchment paper.
  • Mix together the oil, garlic, lemon zest, 2 teaspoons cumin, 1 tablespoon harissa, and 2 teaspoons salt in a bowl. Use this flavorful mixture to coat the lamb, then arrange the carrots on a baking tray and place the lamb on top.
  • Roast lamb for 40 minutes for medium doneness or to your preference. Rest the lamb, covered loosely with foil, for 5 minutes after removing from the oven.
  • For the quinoa pilaf, mix quinoa, stock, chickpeas, 1 teaspoon cumin, 1/2 tablespoon harissa, 1 teaspoon salt, and 3/4 cup (185ml) hot water in an ovenproof dish. Cover with foil and bake on the bottom shelf for 25 minutes until the liquid is absorbed. Serve in a bowl with a drizzle of lamb resting juices.
  • Sprinkle lamb with fragrant coriander and plate alongside carrots and fluffy quinoa pilaf.

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