Maple-Harissa Whole Roasted Lamb Rack with Quinoa
For the lamb racks:
In medium bowl, whisk 1/2 cup maple syrup, 3 tablespoons harissa sauce, 2 tablespoons lime juice and 1/2 teaspoon kosher salt until well combined. Place 2 Wild Harvest Bone-In Lamb Racks (about 1.5 pounds each) in a rimmed baking pan and pour maple syrup marinade over lamb racks. Cover and refrigerate at least 2 hours or up to 8 hours. Remove lamb racks from maple syrup marinade; reserve marinade. Heat large sauté pan over medium-high heat; add olive oil and heat until hot. Add the lamb racks and sear each side 1 minute or until browned. Place lamb racks on a wire rack on a rimmed baking pan. Roast at 475° for 8 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, basting racks with reserved marinade once during roasting. Let lamb racks stand 5 minutes.
For the quinoa:
In medium bowl, toss 2 cups cooled cooked quinoa, 1 cup white beans, 3/4 cup pitted and chopped kalamata olives, 1/4 cup each diced red onion and loosely packed chopped fresh parsley. In small bowl, whisk 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 2 teaspoons minced garlic and 1 teaspoon black pepper; stir in 2 tablespoons drained capers. Pour over the quinoa mixture and toss until well combined. Cover and refrigerate at least 2 hours and up to 2 days.
Slice lamb racks between the bones; serve with quinoa and vegetable of your choice.