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harissa lamb with quinoa, feta, mint and orange salad

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

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