Rosemary, Thyme and Garlic Rack of Lamb on Harrisa Tomatoes
Imagine the aroma of rosemary and thyme wafting through your kitchen as a rack of lamb transforms into something truly special. Studded with garlic slivers and fresh herb sprigs, then coated in a fragrant blend of cumin, coriander, and smoked paprika, this dish promises an elegant feast that feels both comforting and luxurious. The lamb roasts atop a bed of harrisa-spiced tomatoes and onions, absorbing their zesty warmth while infusing the vegetables with its rich juices. Its a meal that evokes sunny Mediterranean evenings, with a subtle kick from the harrisa that keeps things exciting, rather than just another dinner.
The result is tender, succulent lamb with crispy edges, paired against the soft, tangy tomatoes that burst with layered flavours: smoky, spicy, and herbaceous. Lemon juice adds a bright lift, making every bite feel vibrant and alive. This recipe captures the joy of simple roasting elevated by thoughtful seasoning, perfect for those moments when you want to impress without fuss, leaving you satisfied and perhaps dreaming of seconds.
Cook: 30 minutes
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
Method
- 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.
- 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.
- 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.
- 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.
Recipe
