Harissa spiced rack of mutton

The heat from the harissa and the rich mutton work wonderful together, a perfect mid-week supper.

35 mins

2-3

Medium

• 1x Field & Flower rack of mutton
• 2tbsp harissa paste
• 1tbsp ras el hanout
• 1tsp ground cumin
• 1tsp paprika
• ½tsp cinnamon
• 3 garlic cloves, finely crushed
• 4tbsp olive oil
• 1 red onion
• 12 black olives
• Sea salt & freshly ground black pepper

1. Preheat oven to 180°C/Gas 4.

2. Mix together the harissa paste, ras el hanout, ground cumin, paprika, cinnamon, seasoning, garlic cloves and oil to form a paste.

3. Rub the paste all over the mutton, ensuring a generous layer covers the fat.

4. In a heavy based frying pan, heat a few glugs of oil and wait for the pan to get smoking hot. Place the rack of mutton fat side down into the pan and brown for 2 minutes. Turn the mutton and repeat for a further 2 minutes on all sides.

5. In a roasting dish, place the red onion and black olives and season. Transfer the rack of mutton to sit on top of the vegetables and place in the centre shelf of the oven. Cook for 8-10 minutes for medium-rare.

6. Remove from the oven and rest the meat for 10 minutes before serving.