Middle Eastern · Rack of Lamb

Ramadan Series – Middle Eastern

 

Kick –starting our Middle Eastern inspired Ramadan recipe series with this Harissa Rack of Lamb with Vermicelli rice.

Ingredients (serves 2):

  1. 500g Rack of Lamb
  2. 2 cup Rice (preferably basmati rice)
  3. ½ cup Broken vermicelli pasta
  4. 2- 2 ½ cup chicken stock
  5. 3tb Butter
  6. 3tb Harissa paste
  7. 1tb Natural yoghurt
  8. Salt and Pepper, as required
  9. 1 Lemon, set aside 1/4 for garnishing

To garnish:

  1. ¼ Cucumber, cubed
  2. ½ Red onion, cubed
  3. Bunch of fresh parsley
  4. Handful of chopped pistachio

Method:

Preparing the Lamb:

  1. Pre-heat the oven to 180 degrees
  2. To make the marinade for the lamb, mix the harissa paste with yoghurt.
  3. Next season with salt and pepper.
  4. Squeeze 1/4 lemon juice and mix all of the ingredients
  5. Marinade the rack of lamb, preferably overnight.
  6. Set aside in the fridge for 24hrs.
  7. When you are ready to cook the lamb, remove from the fridge and allow to come to room temperature before cooking.
  8. Sear the lamb on both sides over high heat on a grill/skillet
  9. Next, place in the oven and cook for approx. 15mins (rare), 20mins (medium rare), 25mins (medium), 30mins (well-done)
  10. Let is rest for 2mins before carving

Preparing the vermicelli rice

  • In a skillet melt 2tb of butter
  • Next add the vermicelli pasta and cook until the vermicelli has browned. Stir continuously to avoid the vermicelli from burning
  • Take you rice and thoroughly rinse in water to remove all starch
  • Once washed, mix the rice with the vermicelli past.
  • Next pour the chicken stock. Add extra hot water if required
  • Shimmer on medium heat until the rice has cooked.
  • Once the rice has cooked, add the remaining 1tb of butter and stir using a fork.
  • Plate up the rack of lamb over the vermicelli rice and garnish with cucumber, parsley, pistachio and red onions
  • Finish off with a squeeze of lemon


Enjoy and let us know what you thought!

 

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