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INGREDIENTS

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LAMB MARINADE

 

1 small rack of lamb

150ml olive oil

4 cloves of garlic bashed

2 Rosemary sprigs

3 Thyme sprigs

Large pinch of turmeric

Large pinch of curry powder

4g Maldon salt

Large pinch of crushed black pepper

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COUSCOUS SALAD

 

Zest of 1 orange and 1 lemon

Large pinch of ground turmeric  

Large pinch of ground coriander

Large pinch of ground cumin

Large pinch of ground ginger

Large pinch of curry powder

15g diced dried apricot

15g sultanas

15g raisons

250g cous cous

20g olive oil

2g salt

Chopped coriander and mint

1 tbsp of toasted sliced almonds

4 thinly sliced spring onion

400ml boiling water and a stock cube

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RACK OF LAMB

METHOD

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LAMB MARINADE

 

Mix all the above together and rub all over the lamb, leaving to marinate for an hour. Leave at room temperature, which will allow to cook more evenly. Take a shallow frying pan and place on a medium heat. Add a little olive oil and the rack to the pan, colouring all over, along with all the lamb trim, adding 20g of butter at the end.

Once sealed after approx. 4-5 mins, lamb will be golden brown all over and then you can place the pan into the oven to cook or take them from the pan and place onto a tray into the oven at 170c. These will then take approx. 8-10 mins to cook to medium rare depending on the size. Once they are cooked let them rest for 5 minutes.

Add a little water to the roasting pan, reducing this down to a glaze and split with olive oil. Slice through the cutlets and serve with the cous cous, placing the sliced cutlets on top and jus around.

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COUSCOUS SALAD

Place all ingredients into a bowl apart from the herbs and add the boiling water. Cover with cling film and place over a pan of simmering water for 15 mins . Fluff up with a fork, add the fresh herbs along with juice of a lemon and the spring onion.

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