Rose harissa rack of lamb with sweet potatoes
Now instead of foam, this is what I would have much preferred to have eaten on Valentine’s Day.
Tender rack of lamb is massaged with Rose Harissa Paste (Belazu) and olive oil and roasted hot and fast to blacken the outside but retain that juicy pink succulence inside. To the baking tin a few handfuls of well seasoned, small-chopped sweet potatoes are added and all is roasted for twenty minutes.
This was served on a bed of barley cooked until nuttily soft and tossed with a herb and lemon olive oil dressing, but equally good would have been a spoonful of spinach or tender stem broccoli on the side.
The Rose Harissa paste is a stunning combination of hot, herby spiciness and delicate rose sweetness which lends the lamb an amazing flavour.
Deeeee-lish. And not a whiff of foam anywhere.