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Harissa-Glazed Rack of Lamb

Harissa is a spicy hot pepper condiment that can be used as a sauce or marinade for any number of proteins, but we love the piquant flavor of harissa paired with the rich succulence of lamb. For the deepest flavor, marinate the lamb rack overnight in the refrigerator. Make sure you are using harissa sauce from a jar, not harissa paste, which is thicker and usually comes in a tube. Experiment with the rest of the jar of harissa--it can be used in June's Harissa-Roasted Chicken Legs recipe, but it's also great swirled with yogurt for a crudite and flatbread dip, stirred into soups or stews, or even dolloped on your breakfast eggs.

Prep Time — 1 hour 15 min
Cook Time — 30 min
Servings — 4
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Ingredients

3 tablespoons harissa

2 garlic cloves

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon salt

½ teaspoon ground cumin

1 lamb rack

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons chopped cilantro

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Start the marinade

In a large bowl add the harissa. Using a garlic crusher, press 2 cloves of garlic into the bowl.

3 tablespoons harissa

measuring spoons

large bowl

garlic crusher

Finish the marinade

Add the olive oil, lemon juice, salt and cumin. Whisk to combine.

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon salt

½ teaspoon ground cumin

whisk

Season the lamb in the bowl

Place the lamb into the large bowl with the marinade. Toss the lamb in the marinade until evenly coated, using your fingers to rub the marinade into the meat. Sprinkle both sides with the salt and pepper. Cover and marinate for at least 1 hour at room temperature, up to overnight in the refrigerator.

1 lamb rack

1 teaspoon salt

½ teaspoon black pepper

large bowl

Insert the June Food Thermometer

Place the lamb rack bone-side down on the June Roasting Rack set in the June Pan. Horizontally insert the June Food Thermometer into the geometric center of the meat, avoiding the bones. Set cooking preferences using the button below.

June Pan

June Food Thermometer

June Roasting Rack

Roast the lamb

Transfer the June Pan to the middle shelf of the June Oven and plug the June Food Thermometer into the closest jack. June will notify you when the lamb is done.

June Oven

Rest and serve the lamb

Remove the lamb from the June Oven and rest for 10 minutes. Slice the lamb vertically between the bones to cut it into individual chops before serving. Garnish with chopped cilantro.

3 tablespoons chopped cilantro

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