Harissa-Glazed Rack of Lamb
Ingredients
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3 tablespoons harissa
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2 garlic cloves
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3 tablespoons extra-virgin olive oil
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2 tablespoons lemon juice
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1 teaspoon salt
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½ teaspoon ground cumin
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1 lamb rack
Tools
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tongs
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garlic crusher
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whisk
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measuring spoons
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large bowl
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June Pan
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June Food Thermometer
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June Oven
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Preferences
Start the marinade
In a large bowl add the harissa. Using a garlic crusher, press 2 cloves of garlic into the bowl.
3 tablespoons harissa
measuring spoons
large bowl
garlic crusher
Finish the marinade
Add the olive oil, lemon juice, salt and cumin. Whisk to combine.
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground cumin
whisk
Season the lamb in the bowl
Place the lamb into the large bowl with the marinade. Toss the lamb in the marinade until evenly coated, using your fingers to rub the marinade into the meat. Sprinkle both sides with the salt and pepper. Cover and marinate for at least 1 hour at room temperature, up to overnight in the refrigerator.
1 lamb rack
1 teaspoon salt
½ teaspoon black pepper
Insert the June Food Thermometer
Place the lamb bone-side up on the June Pan. Horizontally insert the June Food Thermometer into the geometric center of the meat, avoiding the bones. Set cooking preferences using the button below.
June Pan
June Food Thermometer
Roast the lamb
Transfer the lamb to the bottom shelf of the June Oven and plug the June Food Thermometer into the closest jack. June will notify you when the lamb is done.
June Oven
Rest and serve the lamb
Remove the lamb from the June Oven and rest for 10 minutes. Slice the lamb vertically between the bones to cut it into individual chops before serving. Garnish with chopped cilantro.
3 tablespoons chopped cilantro
