For an end of work week meal with friends, try a rack of spring lamb coated with hot and spicy harissa paste, made from red chillies, and serve with a roast vegetable and burghul salad.
Serves 4
4 tbsp fresh breadcrumbs
1 tbsp olive oil
1 tbsp fresh mint leaves, chopped
1 tbsp fresh parsley leaves, chopped
2 x 7-chop lamb racks
4 tsp rose harissa
burghul wheat, warmed
marinated aubergines, chopped
semi-dried tomatoes
greek yoghurt
garlic, crushed, to taste
fresh parsley leaves (extra), chopped, to taste
1 Preheat oven to 220C. Mix breadcrumbs with oil, mint and parsley. Smear the fat side of the lamb racks with rose harissa and then press on breadcrumb mix. Roast for 20 minutes.
Meanwhile, to make burghul salad, mix warm burghul wheat with aubergine and tomato.
2 To make garlic yoghurt, mix greek yogurt with garlic and parsley (extra).
Slice lamb racks and serve with burghul salad and garlic yoghurt.
