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Crown Lamb Rack with Green Herb Couscous

Crown Lamb Rack with Green Herb Couscous

Ingredients: 1 cup couscous,2 cups fat-skimmed chicken broth,1/2 cup each coarsely chopped parsley, fresh mint leaves (or 2 tablespoons dried mint), and fresh dill (or 2 tablespoons dried dill),1/2 teaspoon ground cumin,1 onion (8 oz.), peeled and finely chopped,1 cup frozen petite peas,1/4 cup pine nuts,2 pork Italian sausages (about 8 oz. total), casings removed,2 lamb rib racks, 8 ribs each (4 1/2 to 5 lb. total; see notes),About 1/2 teaspoon each salt and pepper


  1. Rinse lamb roast, pat dry, and set on a metal rack in a shallow pan (at least 10 in. square).
  2. Mix ground cumin and 1/2 teaspoon each salt and pepper; rub onto roast, inside and out.
  3. Bake lamb in a 450 regular or convection oven until a thermometer inserted horizontally through roast into center of thickest part reads 145 to 150 for rare, 35 to 40 minutes, or 155 for medium-rare, 40 to 45 minutes. If bone tips start to scorch, drape them with foil.
  4. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, shake pine nuts frequently until lightly browned, about 3 minutes; pour into a small bowl.
  5. To pan, add onion and sausages; stir frequently over high heat, breaking meat into small pieces, until lightly browned, about 10 minutes.
  6. Add broth and cover; when boiling, stir in peas and cover. When boiling again, stir in couscous, cover, and remove from heat.
  7. Let stand in a warm place 10 to 20 minutes.
  8. As lamb roasts, in a food processor or with a knife, finely chop parsley, mint, and dill (or crumble dried herbs) and mix.
  9. Transfer roast to a platter; keeping it warm, let rest 5 to 10 minutes. Stir herb mixture into hot couscous; fill center of roast with some of the couscous and spoon remainder around the meat.
  10. Sprinkle couscous with pine nuts.
  11. Cut lamb between ribs and serve chops with couscous.
  12. Add more salt and pepper to taste.

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