Ingredients
For the Lamb
- 4 garlic cloves
- 1/4 cup fresh mint
- 1/4 teaspoon turmeric
- 1 cup cilantro
- 1/4 teaspoon cumin
- Zest of 1 lemon
- 4 tablespoons olive oil
- salt and pepper to taste
- Pinch of sugar
- 1 rack of American Lamb (about 9 bone)
Turmeric Couscous
- 1/2 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric
- 1 cup chicken/vegetable broth
- 1 cup couscous
- Salt and pepper to taste
- Finish with lemon juice
Preparation
Preheat your oven to 400°F.
In a food processor, blend garlic, mint, turmeric, cilantro, cumin, lemon zest, olive oil, salt and pepper and sugar until a thick and creamy marinade forms. Adjust with water if needed, about 1 tablespoon.
Add over your lamb and let sit out to marinade and come to room temperature, about 1 hour.
While your lamb is marinating, make your couscous by sautéing a diced shallot in butter and olive oil in a pot, until translucent. Toss in cumin, turmeric and salt and pepper to bloom the spices another 1-2 minutes.
Next add your broth, and bring to a light simmer. Toss in your couscous, turn off the heat and let the couscous cook, covered, for another 5 minutes. Open and fluff, toss in lemon juice.
In the meantime, heat a cast iron with a drizzle of oil. Sear your rack of lamb until charred on all sides.
Once seared, add in your oven for another 10-15 minutes, until the internal temperature reaches about 120 degrees.
Remove from the oven, rest and slice the chops. Serve with your couscous and enjoy!
