Rack of lamb with harissa and currants
Serves 4
The spicy Tunisian condiment harissa is sold in Middle Eastern markets. Or use a generous pinch of crushed red pepper for a slightly different effect.
| 2 | racks of lamb (8 ribs each) well trimmed and frenched |
| 3 | tablespoons olive oil |
| 1 | small onion, coarsely chopped |
| 2 | tablespoons harissa |
| 2 | tablespoons currants |
| 2 | tablespoons red wine vinegar |
| 3 | tablespoons chopped flat leaf parsley |
| 3 | tablespoons pine nuts |
| Salt and pepper, to taste |
2. Heat a large skillet over medium heat. Add 2 tablespoons of the oil. Cook the chopped onion for 5 minutes. Add the harissa, lower the heat to medium-low, and saute for 15 minutes or until the onion softens and the harissa darkens in color.Notes:
3. In a food processor, puree the onion mixture with the currants and vinegar. Transfer to a small bowl and stir in the parsley, pine nuts, salt, and pepper.
4. Wipe out the skillet. Heat the remaining tablespoon of oil over medium-high heat. Add the racks and cook for 1 to 2 minutes on each side, or until well browned. Transfer the lamb to the roasting pan, meat side up on the rack. Let it cool slightly.
5. Spread the harissa mixture evenly over the meat side of both racks. Roast the meat for 15 minutes or until a meat thermometer inserted into the thickest part of the lamb registers 125 for rare meat (cook until 130 degrees for medium rare; 140 for medium). Remove from the oven and let the meat rest in a warm place for 5 minutes. Serve 4 ribs per person.
Leigh Belanger 
