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Rack of lamb with the tastes of Morocco


  • Soak the dried apricots in very hot water for about 1 hour. Then drain and chop.
  • When ready, preheat oven to 200°-210°C fan forced (220°-230°C normal).
  • Combine the harissa with 2 tbsp oil, the juice of ½ lemon, the spice mix and parsley.
  • Place the lamb racks in an oven tray and generously smear with the mixture. Cook in the oven for 8-10 mins. Then remove and allow to rest before carving.
  • While the lamb is cooking, place the orange juice, the remaining oil and lemon juice and the cinnamon in a small pot. Bring to the boil.
  • Place the couscous, raisins and chopped apricots in a large bowl. Then pour the hot orange juice mixture over, fluff up with a fork and set aside.
  • Gently cook the butter and almonds in a small non-stick pan until just starting to colour. Then add the garlic and continue to cook until softish.
  • Add the saffron to the couscous and fluff a bit more. Then add the almond mixture with the mint and gently toss.
  • To serve, spoon a mound of couscous on individual plates and top with the lamb.


  • 2 dried apricots
  • 1 tbsp harissa
  • 4 tbsp olive oil
  • juice of 1 lemon
  • 2 tspn Middle Eastern spice mix
  • 1 tbsp chopped fresh parsley
  • 4 racks of lamb, trimmed of all fat & sinew
  • 1 cup fresh orange juice
  • 1 tspn ground cinnamon
  • 1 heaped cup instant couscous
  • 1 heaped tbsp raisins
  • a good knob of butter
  • 30 gm slivered almonds
  • 1 garlic clove, grated
  • ¼ tbsp saffron threads, soaked in hot water
  • 10 fresh mint leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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