Rack of lamb with minted couscous

Large screen shot 2016 04 17 at 08.32.30

Something special for that Sunday dinner, complete with a how to cook video.


This lovely meal is a great one for the family or for a dinner party.
Rack of lamb with minted couscous
Large 1478 rack of lamb with minted couscous  d

Summary

  • serves
    4
  • kcal per serving
    362
  • cooking time
    30 mins
  • prep time
    10 mins
  • fat per serving
    16.80g
  • vegetarian
    No
  • vegan
    No
  • gluten free
    No
  • lactose free
    Yes
  • Ingredients

  • 2x500g lamb racks
  • 2 tsps ground coriander
  • 2 tsps ground cumin
  • 0.5 lemon, juice and zest
  • salt and black pepper, freshly ground
  • 2 tbsps redcurrant jelly
  • 400ml vegetable stock
  • 175g couscous, dry weight
  • 1 tbsp fresh mint, chopped
  • Instructions

    1.

    Preheat the oven to 200C, 400F, Gas Mark 6.

    2.

    Heat the redcurrant jelly in a small saucepan or microwave. Place the lamb on a baking tray, season with salt and black pepper and baste with the redcurrant jelly.

    3.

    Roast in the oven for 20-30 minutes depending on the thickness of the lamb. Remove from the oven, cover with foil and allow to rest for 10 minutes.

    4.

    Meanwhile, bring the vegetable stock to the boil and add the spices. Stir in the couscous, then remove from the heat and cover with a lid. Leave to steam for 1 minute, then fluff up the grains with a fork and add the lemon zest and juice.

    5.

    Stir in the chopped mint and pile onto a serving plate.

    6.

    Carve the lamb by cutting inbetween the bones and arrange on the couscous. Garnish with fresh mint and serve with vegetables.

    Video

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