That’s the Herbed Israeli couscous with a spicy roasted rack of lamb – my kind of summer meal! The Israeli couscous from @rolandfoods that I infused with herbs pairs so well with the spicy rack of lamb! Not just a centerpiece meat, this meal makes an elegant, delicious, and easy-to-prepare summer meal that comes together in very less time!
I’ve served it with roasted potatoes and asparagus. But you can serve it with any vegetables of your choice. Also, this couscous pairs well with just any protein – chicken, meatballs, or salmon! So have fun cooking with @rolandfoods this summer!
Here you go with the recipe!
Ingredients:
Herbed Couscous
1 cup of Roland foods Israeli couscous
1 garlic clove minced
1 bay leaf
2 tbsp of olive oil
salt to taste
1 tbsp of roughly minced cilantro or parsley
11/4 cup chicken stock or water
Spicy Roasted lamb rack
For the spicy marinade
7-10 cloves of garlic
1/2 inch ginger
¼ cup extra virgin olive oil
1 cup lightly packed fresh cilantro or mint
2 – 5 dry red chili
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp plain Greek yogurt
For the rack of lamb
2 lamb racks
Kosher salt and ground black pepper
Method:
Herbed couscous
Heat olive oil in a saucepan, add garlic, and sautée until fragrant, about 1 minute
Add salt and stir. Add chicken stock/water, and bay leaf.
Bring it to a boil then reduce to a slow simmer. Add the dry couscous.
Cover and let it simmer until all the water/ chicken stock has been absorbed (about 10 mins)
After all, the liquid has been absorbed, add the parsley or cilantro and stir to combine.
Spicy Roasted Lamb Rack
In the bowl of a small food processor, add all the ingredients listed under the marinade and process the mixture until everything is well combined.
Season the lamb all over with kosher salt and pepper.
Rub each rack of lamb all over with the marinade. Let the lamb marinate for at least an hour at room temperature.
Heat the oven to 400 degrees F.
Arrange the lamb racks (fat side pointing up) on a sheet pan. Place the sheet pan in the oven for 15-20 minutes. Then carefully remove it from the oven and turn the rack of lamb on the other side and return the sheet pan to the oven and cook for another 5 minutes. This will cook the lamb for a rare – medium scale. If you prefer medium scale extend the cooking time by 5 mins.
Remove from the oven and tent with foil. Allow the lamb about 10 minutes to rest before carving. Serve the carved lamp chops over herbed couscous and roasted vegetables of your choice.