Rack of lamb Moroccan Style with Cous Cous
2 racks of lamb, either 4 or 5 cutlets, trimmed of all visible fat.
Marinade:
2 tsp harissa paste
3 Tbsp light olive oil
juice and grated rind of one lemon
salt and pepper
Dressing:
2 Tbsp of fruity olive oil
100ml reduced lamb or veal stock
2 tsp harissa paste
1 small bunch parsley, stems removed and chopped
1 Tbsp chopped garlic
salt and pepper
2 Tbsp balsamic vinegar.
Cous Cous:
1 cup cous cous
1 cup boiling chicken stock
1 Tbsp light olive oil
1 small green and red capsicum
1 medium Spanish (purple) onion, finely chopped
fresh coriander and mint for garnish.
Combine marinade ingredients and mix into the lamb. Leave to rest for at least 10 – 15 mins, then bake lamb in 220C oven for about 20 mins for medium rare. Once cooked, set aside and leave to rest.
Place cous cous in stainless steel bowl. Pour over boiling chicken stock and leave for around 5 minutes. Fluff cous cous lightly with a fork. Then, virtually at the last moment, sauté the onion and capsicums lightly in olive oil. Add cous cous. Stir fry for a couple of minutes. Arrange cous cous on plates.
Slice lamb racks into individual cutlets. Arrange on top of cous cous. Combine dressing ingredients, including any of the pan juices. Spoon over the lamb and garnish with coriander and mint.
Serves 2
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