Jul 13 2026
Restaurants›Santacafé›Sumac Crusted Rack Of Lamb Recipe

Sumac Crusted Rack Of Lamb Recipe

Inspired by Santacafé
Time1h
Serves4

Harissa | Cous Cous | Mint Labneh | Parsley | Snap Peas

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Lamb

Harissa

Cous Cous

Mint Labneh

Garnish

Method

Prepare the Lamb

  1. 1

    Season the Lamb

    Preheat the oven to 400°F (200°C). In a small bowl, mix sumac, salt, black pepper, and olive oil. Rub the mixture all over the rack of lamb.

  2. 2

    Roast the Lamb

    Place the lamb on a baking sheet and roast in the preheated oven for about 25-30 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.

Prepare Cous Cous

  1. 3

    Cook Couscous

    In a saucepan, bring water to a boil. Stir in couscous, olive oil, and salt. Remove from heat, cover, and let it sit for 5 minutes. Fluff with a fork before serving.

Make Mint Labneh

  1. 4

    Prepare the Labneh

    In a bowl, mix yogurt, chopped mint leaves, and salt until well combined. Chill until ready to serve.

Serve

  1. 5

    Plating the Dish

    Slice the rack of lamb and serve it on a plate with couscous, a dollop of mint labneh, fresh parsley, and snap peas on the side. Drizzle with harissa paste to taste.

More from Santacafé