- 6 garlic cloves, peeled
- 4 preserved lemon quarters, rinsed, flesh discarded, rind coarsely chopped
- 2 tbsp baharat (see note)
- 1 tbsp Aleppo pepper (see note), plus extra to serve
- 1 tbsp sumac
- 70 ml extra-virgin olive oil, plus extra to serve
- 1 lamb rack (4 cutlets per rack), French-trimmed, cap on
- Labne and lemon wedges, to serve
- 300 ml chicken stock
- 150 gm pearl couscous
- ¼ cup each loosely packed torn mint and flat-leaf parsley
- Juice and zest of 1 lemon
- 1Preheat oven to 220°C. To make shawarma spice rub, pound garlic and 2 tsp sea salt with a mortar and pestle to a paste, add preserved lemon rind, baharat, Aleppo pepper and sumac and pound to a paste (you can also do this in a small food processor). Stir in oil and season to taste. Rub half spice paste all over lamb rack.
- 2Place lamb rack in a roasting pan and roast until cooked to your liking (20-25 minutes for medium). Rest for 5 minutes before carving to serve.
- 3Meanwhile, to make couscous, place stock in a saucepan and bring to the boil (3-5 minutes). Add couscous and reduce heat to medium. Simmer until couscous is three-quarters cooked (15-20 minutes); remove from heat, cover with foil, and leave to stand until cooked through. Add remaining ingredients, season to taste and stir to combine.
- 4Divide couscous between plates and top with carved lamb rack. Serve with labne, extra marinade, Aleppo pepper, oil and lemon wedges.
Baharat is a Middle Eastern spice blend available from herbies.com.au or Middle Eastern delicatessens. Aleppo pepper, a ground mild chilli, is available from Turkish grocers. If unavailable, substitute roasted chilli flakes.