Roast rack of lamb with Moroccan spices - Good Food Middle East

Ingredients

• 5 tbsp olive oil
• 1 tbsp harissa paste (use 1½ tbsp if you like it hot)
• ¼ tsp cumin
• ¼ tsp turmeric
• ¼ tsp paprika
• ¼ tsp ground coriander
• 20g pack flatleaf parsley, chopped
• ½ small lemon, juice only
• 1 rack of lamb (6-8 cutlets, see tip, below)
• 2 carrots, peeled and cut into chunks
• 100g couscous
• 150ml vegetable stock
• 1 satsuma, juice only
• ¼ tsp ground allspice
• ½ x 20g pack of fresh mint, chopped
• ½ red onion, finely chopped
• 50g flaked almonds, toasted
• Greek yogurt, to serve