Harissa Lamb with Quinoa Salad | Sarahlyn’s Kitchen

Ingredients

• 2 x 4 racks of lamb, Frenched-trimmed
• 1 medium red capsicum, quartered, seeded
• 4 dried long red chillies
• 3 red bird’s-eye chillies, halved, seeded
• 2 cloves garlic, peeled
• 1 tsp. caraway seeds, toasted, ground
• 1 tsp. cumin seeds, toasted, ground
• 1 tsp. sugar
• 3 tbs. olive oil
• Salt and pepper, to taste
• ½ cup quinoa
• 1 cup water
• ¼ cup fresh pomegranate seeds
• 1 firm ripe mango, peeled, cut into 1cm pieces
• ¼ red onion, diced
• ¼ cup coriander leaves, roughly chopped
• 1 tbs. fresh lemon juice