for 4 person

Couscous

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

Lamb

1 tbsp	oil
2	racks of lamb (each approx. 400 g)
½ tsp	salt
a little	pepper

Serve

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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