Share on facebook
Share on twitter
Share on whatsapp

RACK OF LAMB With dried fruit couscous

INGREDIENTS

     +    
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

     +    
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

Method

     +    
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.

     +    
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.

Share on facebook
Share on twitter
Share on whatsapp

RACK OF LAMB With dried fruit couscous

INGREDIENTS

   +   
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

   +   
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

Method

   +   
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.

   +   
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.

We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.