Harissa-Rubbed Rack of Lamb with Minted Peas
Makes 4 Servings
|Syrah from the Northern Rhone in France|
The flavor of this dish will likely vary with the brand of harissa you use, but the Villa Jerada Harissa we carry (and think is by far the best) will impart a fair amount of spice. That kick is nicely balanced by the peas’ natural butteriness.
We’ve seared & roasted the racks here. If you prefer, the lamb racks in this recipe can instead be cooked sous vide with salt, pepper, olive oil, and mint at 133°F for 2 hours, then rubbed with the harissa/yogurt mixture & briefly seared over high heat.