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Lamb rack with harissa and cucumber and wattleseed salad

Name: Lamb rack with harissa and cucumber and wattleseed salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 Lebanese cucumber, thinly sliced; 1 small red onion, thinly sliced Handful mint leaves; 1/2 tsp wattleseeds; Juice of 1/2 lemon; 1/4 cup (60ml) olive oil, plus extra to drizzle; 8-cutlet French-trimmed lamb rack; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 400g can chopped tomatoes; 1 capsicum and long red chilli, chopped; 2 tsp each ground cumin and caraway; 1 tsp smoked paprika (pimenton); 1 tsp chilli flakes; 4 garlic cloves, finely chopped; 1/2 cup (125ml) olive oil

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Lamb rack with harissa and cucumber and wattleseed salad

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by delicious. team

delicious. team

Oct 09, 2015

Home-made harissa is the star of this lamb rack dish, with a cooling cucumber and wattleseed salad.

1 Lebanese cucumber, thinly sliced
1 small red onion, thinly sliced Handful mint leaves
1/2 tsp wattleseeds
Juice of 1/2 lemon
1/4 cup (60ml) olive oil, plus extra to drizzle
8-cutlet French-trimmed lamb rack
1 onion, finely chopped
2 garlic cloves, finely chopped
400g can chopped tomatoes

Harissa (makes 1 1/4 cups)

1 capsicum and long red chilli, chopped
2 tsp each ground cumin and caraway
1 tsp smoked paprika (pimenton)
1 tsp chilli flakes
4 garlic cloves, finely chopped
1/2 cup (125ml) olive oil

Method

1.

For the harissa, place all the ingredients in a food processor and whiz to combine.
2.

Combine cucumber, onion, mint and wattleseeds in a bowl. Season and toss with lemon juice and 1 tbs oil. Set aside.
3.

Season the lamb and drizzle with oil. Preheat the oven to 180°C. Heat an ovenproof frypan over medium-high heat. Add lamb and cook, turning, for 3-4 minutes until browned. Transfer to the oven and roast for 6-8 minutes for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes, then slice into cutlets.
4.

Meanwhile heat remaining 2 tbs oil in a frypan over medium heat. Cook onion for 3-4 minutes until softened. Add garlic and 1/3 cup (80ml) harissa, and cook for a further 2 minutes or until fragrant. Add tomato and cook for 3-4 minutes until flavours infuse.
5.

Serve lamb with warm harissa and salad.