Spiced Lamb Rack with Tomato Couscous Salad
- 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
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.
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.
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.
To serve, slice lamb rack into pieces and enjoy alongside the tomato and couscous salad.