Lamb Rack with Harissa Bulgur

Ingredients

• 1 tsp–2 tsp oil
• 600 g lamb loin (flat pieces)
• 1 cinnamon stick
• 2 cloves garlic (sliced)
• 3 slices ginger
• 2 small dried red chili peppers
• 2 sprigs Rosemary
• 0.5 tsp Coriander seeds
• 5 crushed cardamom pods
• 1 small onion
• 1 tsp oil
• 1 finely grated garlic clove
• 0.25 l chicken broth
• 250 g diced canned tomatoes
• 100 g fine bulgur (instant)
• 1 tsp–2 tsp harissa powder
• 1 bay leaf
• Salt
• 0.5 cucumber
• 150 g Greek yogurt (10% fat)','1 finely grated garlic clove','1 tbsp fresh mint leaves','1 tbsp fresh coriander leaves','mild chili salt','sugar

Instructions

1. 1.

   Heat a pan over medium heat and brush it with oil using a pastry brush. Place the lamb pieces in the pan, then add cinnamon, garlic, ginger, chili, rosemary, coriander, and cardamom. Sear the lamb on all sides for 6 to 8 minutes, remove from heat, and let the lamb finish cooking gently in the residual heat of the pan.

2. 2.

   For the bulgur, peel and dice the onion finely. Warm a pot over low heat, brush it with oil, and lightly sauté the onion cubes for a few minutes. Stir in the garlic, then pour in broth and tomato chunks. Add the bulgur and harissa, stir well, and drop in the bay leaf. Cover with parchment paper and simmer just below boiling for 15 to 20 minutes until tender. Season with salt and more harissa.

3. 3.

   For the cucumber yogurt, peel and wash the cucumber, slice it about ½ cm thick from outside to inside, then dice into small cubes. Whisk the yogurt with garlic until smooth, fold in cucumber cubes, mint, and coriander, and season with chili salt and a pinch of sugar.

4. 4.

   To serve, place a generous portion of bulgur on each preheated plate using a large spoon or ladle. Season the lamb pieces with salt, slice them diagonally into about 1½ cm thick strips, and arrange over the bulgur. Spoon cucumber yogurt beside the lamb and garnish everything with fresh mint leaves and extra cucumber cubes.