I’ve always been nervous to do a rack of lamb. This recipe was so incredibly easy not only from a technical perspective but from a time perspective too. It would be an absolute crowd pleaser if you were entertaining and needed something a little more fancy with little time. It also feels decadent without being unhealthy. Delicious, can’t wait to do it again.
- 1 tablespoon harissa paste
- 1 tablespoon honey
- 1 teaspoon finely grated orange rind
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
- 2 x 8-bone (1.2kg) racks of lamb, trimmed
- 1 cup (200g) white quinoa, cooked
- 2 Lebanese cucumbers, peeled and sliced
- 2 oranges, peeled and thinly sliced
- 2 cups baby spinach leaves
- 1 cup mint leaves
- 250g feta, crumbled
- 1 tablespoon lemon juice
Preheat oven to 220°C (425°F). Mix to combine the harissa, honey, orange rind, half the oil, salt and pepper and brush over the lamb. Place on a large baking tray lined with non-stick baking paper and roast for 20 minutes for medium rare or until cooked to your liking. Place the quinoa, cucumber, orange, spinach, mint, feta, remaining oil, lemon juice, salt and pepper in a bowl and toss to combine. Slice the lamb and serve with the salad. Serves 4.