Boneless Lamb Loin Roast with Harissa Rice

• ¼ c pine nuts
• 2 tbsp olive oil
• 1 boneless lamb loin roast (about 1 lb)
• 2 tsp kosher salt, divided
• 1 tsp freshly ground pepper, divided
• 1 chopped medium red onion
• 2 minced cloves garlic
• 2½ c unsalted chicken stock
• ½ c New York Shuk Harissa with Preserved Lemon, plus more for serving
• ⅓ c golden raisins
• ⅓ c chopped pitted Castelvetrano olives
• 1½ c basmati rice
• ¼ c finely chopped parsley, plus more for garnish
• 1¼ c finely chopped dill, plus more for garnish
• Warmed pita bread and Greek yogurt for serving

Place pine nuts in a Dutch oven over medium heat. Cook, stirring often, until toasted and fragrant, about 6 minutes. Transfer pine nuts to a small bowl and set aside.

Return Dutch oven to medium high heat and add olive oil. Sprinkle lamb evenly with 1 tsp salt and ½ tsp pepper. Sear lamb until deep golden brown on all sides, about 10 minutes total. Remove lamb from Dutch oven and place on a plate.

Keeping the drippings in Dutch oven, add onion and cook, stirring frequently, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds, stirring constantly. Add stock, harissa, raisins, olives, and remaining 1 teaspoon salt and ½ teaspoon pepper and bring to a boil. Lower heat to a simmer. Return lamb to pot, cover, and cook for 10 minutes. Stir in rice and continue to cook, covered, until liquid is absorbed, rice is tender, and lamb reaches 130º-135º (for medium), about 12 minutes more.

Place lamb on a cutting board to rest for 10 minutes before slicing. Meanwhile let rice rest, still covered, off heat. Before serving, add parsley, dill, and reserved pine nuts to rice and stir to incorporate well. Sprinkle with additional parsley and dill if desired.

Cut lamb into 1-inch-thick slices and serve with rice, warmed pita, Greek yogurt and additional New York Shuk Harissa with Preserved Lemon.