Spiced Lamb Rack with Tomato Couscous Salad

Serves 4

Ingredients

• 2 teaspoons ras el hanout
• ¼ cup (60ml) olive oil
• Zest and juice of 1 lemon
• 1kg lamb rack cap on 
• 325g moroccan couscous
• 1 punnet 250g cherry tomatoes
• ½ cup parsley, finely chopped

Method

Step 1

Preheat the oven to 200°C. Meanwhile, in a small bowl combine 2 teaspoons of ras el hanout, 2 tablespoons oil, lemon zest and mix to combine. Coat the lamb rack in the spiced mixture and set aside in the fridge to marinate.

Step 2

Heat a large ovenproof frypan over medium-high heat and cook lamb, fat-side down, for 4 minutes, turning halfway, or until browned. Transfer to the oven and roast for 12-14 minutes for medium-rare (a meat thermometer inserted into the centre will read 54°C). Transfer lamb to a plate and rest for 10 minutes.

Step 3

To make the tomato couscous salad, combine couscous,1 ¼ cups boiling water, remaining 1 tablespoon of oil and lemon juice in a heatproof bowl. Cover, and stand for 10 minutes to steam, then fluff with a fork. Stir through tomatoes and parsley. 

Step 4

To serve, slice lamb rack into pieces and enjoy alongside the tomato and couscous salad.