Name: Shawarma-spiced roasted lamb rack
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 garlic cloves, peeled; 4 preserved lemon quarters, rinsed, flesh discarded, rind coarsely chopped; 2 tbsp baharat (see note); 1 tbsp Aleppo pepper (see note), plus extra to serve; 1 tbsp sumac; 70 ml extra-virgin olive oil, plus extra to serve; 1 lamb rack (4 cutlets per rack), French-trimmed, cap on; Labne and lemon wedges, to serve; Pearl couscous; 300 ml chicken stock; 150 gm pearl couscous; ¼ cup each loosely packed torn mint and flat-leaf parsley; Juice and zest of 1 lemon

Ingredients

6 garlic cloves, peeled

4 preserved lemon quarters, rinsed, flesh discarded, rind coarsely chopped

2 tbsp baharat (see note)

1 tbsp Aleppo pepper (see note), plus extra to serve

1 tbsp sumac

70 ml extra-virgin olive oil, plus extra to serve

1 lamb rack (4 cutlets per rack), French-trimmed, cap on

Labne and lemon wedges, to serve

Pearl couscous

300 ml chicken stock

150 gm pearl couscous

¼ cup each loosely packed torn mint and flat-leaf parsley

Juice and zest of 1 lemon

Method

1.Preheat oven to 220°C. To make shawarma spice rub, pound garlic and 2 tsp sea salt with a mortar and pestle to a paste, add preserved lemon rind, baharat, Aleppo pepper and sumac and pound to a paste (you can also do this in a small food processor). Stir in oil and season to taste. Rub half spice paste all over lamb rack.

2.Place lamb rack in a roasting pan and roast until cooked to your liking (20-25 minutes for medium). Rest for 5 minutes before carving to serve.

3.Meanwhile, to make couscous, place stock in a saucepan and bring to the boil (3-5 minutes). Add couscous and reduce heat to medium. Simmer until couscous is three-quarters cooked (15-20 minutes); remove from heat, cover with foil, and leave to stand until cooked through. Add remaining ingredients, season to taste and stir to combine.

4.Divide couscous between plates and top with carved lamb rack. Serve with labne, extra marinade, Aleppo pepper, oil and lemon wedges.

Baharat is a Middle Eastern spice blend available from herbies.com.au or Middle Eastern delicatessens. Aleppo pepper, a ground mild chilli, is available from Turkish grocers. If unavailable, substitute roasted chilli flakes.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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