• 1 lamb rack (4 bone)
• 100g sliced carrots
• 100g sliced brown onion
• Rosemary
• 1L vegetable stock
• 50g diced sujuk beef sausage
• 20g Bulgarian fetta
• 20g capsicum
• 40g rasel hanout spice
• 15g minced garlic
• 60g roasted pumpkin
• 100g golden couscous.

• In a large cast iron tagine, seal the lamb rack on a high heat until golden brown. Set aside, add onions, garlic and half the carrots together with some rosemary, sautée, add 500ml vegetable stock, and rasel hanout. Place the rack back into the tagine, and let simmer for 20-25 minutes.
• In a small saucepan bring the 500ml vegetable stock and carrot to the boil, blitz, add couscous and work until all liquid is soaked up. Set in a warm place for 10 minutes, covered.
• Place sujuk into a hot pan, and cook until crispy. Add it into the tagine, fluff up couscous with a fork, then add into the tagine, sprinkle fetta on top, garnish with rosemary.

Subscribe for one year here or via iSubscribe for $39.95 to receive a premium coffee-table magazine delivered each season.