Ingredients

Lamb

• 3 racks of lamb, trimmed for roasting
• 2 garlic cloves, peeled and sliced into slithers
• 3 tbsp rosemary sprigs
• 3 tbsp thyme sprigs
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp mild smoked paprika
• juice of a half a lemon
• maldon salt and freshly ground black pepper
• 2 tbsp olive oil

Harrisa Tomatoes

• 1x400g can of chopped plum tomatoes
• 1 onion, peeled and finely diced
• 1 garlic clove, crushed
• 1 tsp harissa paste
• 3 tbsp extra virgin olive oil
• 150ml red wine or water

To Serve

• pita bread wedges grilled with olive oil and a little smoked paprika
• couscous (see recipe)
• or pilau rice (see recipe)

Method

1. Lamb: Preheat an oven to 200°C. Stab the racks of lamb all over with a sharp knife. Place on garlic slither a small sprig of rosemary and thyme in each cut. Rub the lamb all over with the cumin, coriander, paprika and seasoning, squeeze the lemon juice over the lamb fillets and drizzle over the olive oil. Set aside.
2. Harrisa Tomatoes: Mix together the tomatoes, onions, garlic and harissa in a bowl.Coat a large roasting tin with the olive oil and pour the tomato mixture evenly into over the oil. Place the roasting tin onto the centre shelf of the preheated oven and leave to cook for 10 minutes.
3. To Cook the Lamb: Remove the roasting tin from the oven and place the rack of lamb in it. Reduce the heat to 180°C and return it to the oven for a further 20 minutes (basting it regularly with the pan juices). If the tomato mixture becomes to dry pour in a little red wine or water. Remove the lamb from the oven and leave to rest for a few minutes in a warm place before serving.
4. To Serve: Place the tomato mixture on each plate. Slice the lamb in half so that each portion has 3 bones. Place the lamb on or beside the harrisa tomatoes, accompany with toasted pita bread, couscous or pilua rice or a light salad.