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Harissa lamb with roast carrots and quinoa pilaf

Name: Harissa lamb with roast carrots and quinoa pilaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 3 garlic cloves, crushed; Finely grated zest of 1/2 lemon; 3 teaspoons ground cumin; 1 1/2 tablespoons harissa; 2 x 6-cutlet untrimmed lamb racks, fat scored; 1 bunch baby (Dutch) carrots; 1 1/4 cups (250g) quinoa, rinsed, drained; 1 cup (250ml) Chicken Style Liquid Stock; 400g can chickpeas, rinsed, drained; Coriander leaves, to serve

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Harissa lamb with roast carrots and quinoa pilaf

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by Warren Mendes

delicious. team

Oct 03, 2015

Serve up a feast with this succulent roast lamb served with golden roast carrots and quinoa pilaf.

1/4 cup (60ml) olive oil
3 garlic cloves, crushed
Finely grated zest of 1/2 lemon
3 teaspoons ground cumin
1 1/2 tablespoons harissa
2 x 6-cutlet untrimmed lamb racks, fat scored
1 bunch baby (Dutch) carrots
1 1/4 cups (250g) quinoa, rinsed, drained
1 cup (250ml) Massel Chicken Style Liquid Stock
400g can chickpeas, rinsed, drained
Coriander leaves, to serve

Method

1.

Preheat the oven to 190C. Line a baking tray with baking paper.
2.

Combine oil, garlic, lemon zest, 2 teaspoons cumin, 1 tablespoon harissa and 2 teaspoons salt in a bowl, then rub over the lamb. Place the carrots on baking tray and top with lamb.
3.

Roast for 40 minutes for medium or until cooked to your liking. Remove from oven and rest lamb, loosely covered with foil, for 5 minutes.
4.

Meanwhile, to make the quinoa pilaf, combine quinoa, stock, chickpeas, remaining 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 roast on the bottom shelf (underneath the lamb) for 25 minutes or until all the liquid is absorbed. Transfer to a serving bowl. Drizzle over the lamb resting juices.
5.

Scatter lamb with coriander and serve with carrots and quinoa pilaf.