Fast Recipes

Shawarma-spiced roasted lamb rack

Lamb doesn't have to be a long drawn out cook. These roasted lamb racks are ready for the plate within 30 minutes, salad and all.

By Jessica Brook
  • 10 mins preparation
  • 25 mins cooking
  • Makes 2
  • Print
Photo: John Paul Urizar


  • 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
Pearl couscous
  • 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


  • 1
    Preheat 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.
  • 2
    Place 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.
  • 3
    Meanwhile, 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.
  • 4
    Divide 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 or Middle Eastern delicatessens. Aleppo pepper, a ground mild chilli, is available from Turkish grocers. If unavailable, substitute roasted chilli flakes.

  • undefined: Jessica Brook