Harissa Marinated Lamb Rack

harissa paste

🥗Healthier: homemade harissa

💰Cheaper: sriracha

Sriracha is less spicy and more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried herbs

Dried herbs are often cheaper and last longer.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Sour cream can provide similar creaminess.

Brush red peppers generously with olive oil and place them under the broiler, turning frequently until charred.

Toast coriander seed, caraway seed, cumin seed, and dried chili in a dry pan over medium-high heat for about 6 minutes until aromatic.

In a food processor, combine roasted red pepper, onion, garlic, and red jalapeno.

Add the toasted spices, tomato paste, and lemon juice to the food processor and process until smooth.

Season the mixture with salt and adjust to taste.

Add yogurt to the harissa mixture to help tenderize the lamb and tone down spiciness.

Season lamb racks with salt and spoon harissa mixture into vacuum-seal pouches, ensuring both sides are coated.

Seal the pouches using a vacuum sealer and place them in a water bath at 132°F for 1 hour and 10 minutes.

Remove lamb racks from the water bath and transfer to a sheet pan for searing.

Slice the lamb rack after searing and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens