Racks of lamb with herb couscous
Ingredients
for 4 person
120 g | couscous |
2 dl | chicken bouillon, boiling |
1 | organic lime, grated zest and the juice |
50 g | dried sour apricots, finely chopped |
1 bunch | peppermint, finely chopped |
1 bunch | basil, finely chopped |
1 tbsp | oil |
2 | racks of lamb (each approx. 400 g) |
½ tsp | salt |
a little | pepper |
1 tbsp | harissa |
1 tbsp | liquid honey |
1 tbsp | water |
2 pinch | salt |
How it's done
Couscous
Place the couscous in a bowl, pour boiling stock over the couscous, cover and leave to absorb for approx. 10 mins. Separate the couscous with a fork, mix in the lime zest and all of the other ingredients up to and including the basil.
Lamb
Heat the oil in a frying pan. Season the meat, brown on all sides for approx. 5 mins. Remove, place the meat on a baking tray lined with baking paper.
Bake
Approx. 15 mins. in the centre of an oven preheated to 180 °C. The core temperature should be approx. 55 °C. Remove from the oven, cover the meat and leave to rest for approx. 5 mins.
Serve
Combine the harissa, honey and water, season with salt. Carve the meat, plate up with the couscous, serve with the honey harissa dressing.
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