Lamb rack with harissa, beans and yoghurt mash recipe | HCF

Ingredients

• 1 cup (180 g) kalamata olives, pitted
• tbsp harissa
• 2 tbsp tomato paste (concentrated purée)
• 3 tbsp olive oil
• 1.2 kg rack of lamb, frenched and cut into 2 equal racks
• 500 g cherry tomatoes
• 400 g tin cannellini beans, drained and rinsed
• 2 heads of garlic, halved horizontally
• 1 kg russet or Dutch cream potatoes, peeled and cut into 2 cm pieces
• 50 g butter, chopped
• ½ cup (130 g) Greek-style yoghurt
• Sea salt and freshly ground black pepper