Moroccan-Spiced Rack of Lamb with Warm Farro Salad, Citrus Goat Cheese Puree and Harissa | Chef Robert Irvine

For the lamb, place the racks on a small tray. In a small bowl, stir together the remaining ingredients. Coat the racks with the marinade and refrigerate for at least 1 hour. Let the meat come to room temperature before cooking. 

Preheat the oven to 375°F. 

Place the marinated lamb racks on a roasting rack set on a clean sheet pan and bake until medium-rare (130°F internal temp), 12 to 15 minutes. Let rest while you finish the other cooking steps. 

For the puree, place the goat cheese, lemon zest, lemon juice and honey in a food processor and puree until smooth. Add a touch of water as needed while pureeing to achieve a smooth, light consistency. Set the puree aside. 

For the harissa condiment, in a dry saute pan over medium-high heat, toast the coriander, cumin, caraway and fennel seeds until fragrant, about 30 seconds. Transfer to a blender and blend until finely ground. Add the remaining ingredients and blend until pureed. Set the harissa condiment aside. 

For the farro salad, heat a large saute pan over medium heat. Add the grapeseed oil, cooked farro, chickpeas, raisins, capers, tomatoes and peas. Stir and saute for 1 minute. Add the mint and parsley and season to taste with salt and pepper. 

On each of 4 large dinner plates, spread a large smear of the citrus goat cheese puree. Spoon a portion of the warm farro salad on the center of the goat cheese puree.  

To finish the lamb, in a large saute pan, heat the 1 tablespoon grapeseed oil over medium heat. Add the lamb racks on the "flat" side and sear until slightly charred, about 30 seconds. (As the lamb is already cooked, this is called a reverse sear.) Transfer the racks to a cutting board and slice into double-chop portions. Arrange 1 portion on each plate on top of the warm farro salad. Drizzle the harissa condiment around the plate and serve.