Ingredients:

6 bone lamb rack 

Feta crumbled

Sour cherry harissa

1 tbsn sour cherry molasses

1tbsn rose harissa

1 tbsn lime juice

3 tbsn olive oil 

Mudjara Rice

1 packet of cooked basmati rice

1 packet of cooked puy lentils

1 onion, sliced and fried

½ bunch of coriander, chopped

½ bag of baby spinach, chopped

Method

1.     Preheat your oven 220°C

2.     Remove the lamb rack from the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook more evenly.

3.     Sear the lamb by heating a large oven-safe skillet over medium-high heat.

5.     Add the lamb rack, fat side down, and sear for 3-4 minutes until it's browned.

6.     Flip the rack and sear the other side for an additional 2-3 minutes.

7.     Transfer the skillet with the lamb to the preheated oven.

8.     Roast the lamb for about 15-20 minutes, or until an internal thermometer inserted into the thickest part of the meat reads 51°C for medium-rare.

9

To make the sour cherry harissa in a small bowl, combine sour cherry molasses, rose harissa, and lime juice.

Gradually whisk in olive oil until the mixture is well combined and smooth.

To make the Madjara rice heat the lentils and rice as per packet instructions

2.     Once the rice and lentils are hot In a large mixing bowl, combine the cooked basmati rice, puy lentils, fried onions, chopped coriander, and chopped spinach.

3.     Mix Well: Use a large spoon to mix all the ingredients thoroughly so that the lentils and spinach are evenly distributed throughout the rice.

  Remove the lamb from the oven and transfer it to a cutting board.  Cover loosely with aluminum foil and let it rest for 10 minutes. This allows the juices to redistribute, resulting in tender, juicy meat. Slice and Serve with the rice spooning over the harissa and finish by sprinkling the feta around