Shawarma-Spiced Lamb & Couscous with Harissa-Roasted Vegetables & Tzatziki
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Shawarma-Spiced Lamb & Couscous

with Harissa-Roasted Vegetables & Tzatziki

55 MIN
$19.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It’s brimming with bold Middle Eastern flavors, thanks to the classic, warming shawarma spices that encrust our roasted lamb, the smoky harissa glaze on a trio of vegetables, and the sweet medjool dates in our fluffy couscous.

TECHNIQUE TO HIGHLIGHT
When slicing the lamb rack, use the rib bones as a guide. Place your knife between two bones and gently slice through the meat, following the direction of the bones so you don’t hit them.
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  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
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fresh
ingredients
Shawarma-Spiced Lamb & Couscous with Harissa-Roasted Vegetables & Tzatziki
Title
  • 1 Frenched Rack Of Lamb
  • ½ cup Yellow Couscous
  • 1 Zucchini
  • 1 Red Onion
  • 1 bunch Mint
  • 1 oz Dried Medjool Dates
  • 1 Tbsp Red Harissa Paste
  • 2 Tbsps Roasted Pistachios
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Pickled Peruvian Peppers
  • ⅓ cup Chicken Bone Broth
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 Red, Yellow, Or Orange Bell Pepper
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges,  separating the layers. Cut off the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then large dice. In a medium bowl, combine the harissa paste and 2 teaspoons of olive oil. Add the zucchini pieces, onion wedges, and diced bell pepper; season with salt and pepper. Toss to coat. Pit and roughly chop the dates. Pick the mint leaves from the stems. Roughly chop the pistachios.

Roast the lamb & vegetables
2 Roast the lamb & vegetables

Line a sheet pan with foil. Pat the lamb dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Transfer to one side of the sheet pan, bone side down; drizzle with olive oil. Roast 10 minutes. Leaving the oven on, remove from the oven and  carefully add the seasoned vegetables in an even layer to the other side of the sheet pan. Return to the oven and roast 17 to 19 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. Transfer the roasted lamb to a cutting board and let rest at least  10 minutes. 

*The USDA recommends cooking lamb until an instant-read thermometer registers a minimum temperature of 145°F.  Roast the lamb for an additional 4 to 6 minutes to achieve this.

Cook & finish the couscous
3 Cook & finish the couscous

While the lamb rests, in a small pot, combine the couscous, broth, and 1/3 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8  minutes, or until the liquid has been absorbed and the couscous is tender. Fluff with a fork. Add the chopped dates and pickled peppers; stir to combine. Taste, then season with salt and pepper if desired. 

Slice the lamb & serve your dish
4 Slice the lamb & serve your dish

Slice the rested lamb between each bone. Serve the sliced lamb with the tzatziki and finished couscous. Top the couscous with the roasted vegetables, cilantro sauce, mint leaves (tearing just before adding), and chopped pistachios. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges,  separating the layers. Cut off the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then large dice. In a medium bowl, combine the harissa paste and 2 teaspoons of olive oil. Add the zucchini pieces, onion wedges, and diced bell pepper; season with salt and pepper. Toss to coat. Pit and roughly chop the dates. Pick the mint leaves from the stems. Roughly chop the pistachios.

2 Roast the lamb & vegetables

Line a sheet pan with foil. Pat the lamb dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Transfer to one side of the sheet pan, bone side down; drizzle with olive oil. Roast 10 minutes. Leaving the oven on, remove from the oven and  carefully add the seasoned vegetables in an even layer to the other side of the sheet pan. Return to the oven and roast 17 to 19 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. Transfer the roasted lamb to a cutting board and let rest at least  10 minutes. 

*The USDA recommends cooking lamb until an instant-read thermometer registers a minimum temperature of 145°F.  Roast the lamb for an additional 4 to 6 minutes to achieve this.

Roast the lamb & vegetables
Cook & finish the couscous
3 Cook & finish the couscous

While the lamb rests, in a small pot, combine the couscous, broth, and 1/3 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8  minutes, or until the liquid has been absorbed and the couscous is tender. Fluff with a fork. Add the chopped dates and pickled peppers; stir to combine. Taste, then season with salt and pepper if desired. 

4 Slice the lamb & serve your dish

Slice the rested lamb between each bone. Serve the sliced lamb with the tzatziki and finished couscous. Top the couscous with the roasted vegetables, cilantro sauce, mint leaves (tearing just before adding), and chopped pistachios. Enjoy!

Slice the lamb & serve your dish
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