A recipe with North African flavors, blending Moroccan spices with our savory rack of lamb, all accompanied by a fragrant couscous.
Servings: 4
Preparation time: 1h
Star ingredient: Rack of lamb
Ingredients
2 racks of lamb
1 tbsp. ras el hanout
1 tsp ground cumin
1/3 tsp. cinnamon
1 tsp paprika
1 cup couscous
1 cup vegetable broth
1/4 cup coarsely chopped golden raisins
1/4 cup sliced almonds, toasted
Olive oil
Salt and pepper to taste
Instructions
Preheat oven to 200°C (375°F).
Mix the spices, then rub the entire surface of the racks of lamb with the mixture.
Heat the olive oil in a frying pan and sear the racks of lamb for 2 minutes on each side.
Transfer the lamb racks to the oven and roast for 12-16 minutes, or until the internal temperature reaches 145°F.
Meanwhile, prepare the couscous: in a medium saucepan, bring the vegetable stock to the boil, then add the couscous, turning off the heat and covering the pan. Cook for 3 to 5 minutes, then stir with a fork. Add a drizzle of olive oil, the raisins and almonds, then salt and pepper to taste.
Let lamb rest for 5 to 15 minutes before slicing, then serve on a bed of fragrant couscous.
