Lamb Racks With Coconut Harissa

(Lamb Middles/ Frenched Racks 340-620gm)


  • 1 Tablespoon Olive oil
  • 2 Cloves of garlic, Crushed
  • 1 large onion, finely chopped
  • 2 teaspoons ground cumin
  • 2 Tablespoons harissa
  • 1 tablespoon chopped mint
  • 70g (1 cup) shredded coconut
  • 1 egg
  • 6 Racks of Lamb, with 4 cutlets per rack, trimmed of all fat
  • Cooked dried Haricot Beans, tossed in butter & herbs, to serve.


  1. Heat oil in a frying pan, add Garlic and onion and cook over a low heat for about 10 minutes until soft.
  2. Add cumin, cook a further 3 minutes, then remove from heat and add harissa, mint and coconut.
  3. Stir in egg and cool.
  4. Press cooled coconut mixture onto lamb Racks to form a crust.
  5. Cover and refrigerate for 30 minutes.
  6. Place racks in a roasting pan and Roast at 220 C for 18 minutes for pink meat, or until cooked to your liking.
  7. Rest Lamb in a warm place for 10 minutes, then serve with haricot beans tossed in butter and herbs

Serves 6