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Shawarma-Spiced Lamb & Rice

with Harissa-Roasted Vegetables & Tzatziki

55 MIN

+$9.50/serving 4 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 rich, sweet medjool dates in our fluffy rice.

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

820 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Frenched Racks Of Lambs
1 cup Long Grain White Rice
2 Zucchini
1 Red Onion
1 bunch Mint
2 oz Dried Medjool Dates
1 Tbsp Red Harissa Paste
½ cup Tzatziki (Cucumber-Yogurt Sauce)
¼ cup Cilantro Sauce
2 Tbsps Pickled Peruvian Peppers
⅔ cup Chicken Bone Broth
2 Tbsps Roasted Pistachios
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
2 Red, Yellow, Or Orange Bell Peppers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven 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 stems of the bell peppers. 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 peppers; season with salt and pepper. Toss to coat. Pit and roughly chop the dates. Pick the mint leaves off the stems. Roughly chop the pistachios.

2 Roast the lamb

Line two sheet pans 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 of the sheet pans, bone side down; drizzle with olive oil. Roast 27 to 29 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer 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 33 to 35 minutes to achieve this.

3 Roast the vegetables

Once the lamb has roasted about 15 minutes, transfer the seasoned vegetables to the remaining sheet pan; arrange in an even layer. Roast 17 to 19 minutes, or until tender when pierced with a fork. Remove from the oven.

4 Cook & finish the rice

Meanwhile, in a medium pot, combine the rice, broth, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the chopped dates and pickled peppers. Taste, then season with salt and pepper if desired.

5 Slice the lamb & serve your dish

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