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
- Rinse lamb roast, pat dry, and set on a metal rack in a shallow pan (at least 10 in. square).
- Mix ground cumin and 1/2 teaspoon each salt and pepper; rub onto roast, inside and out.
- 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.
- 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.
- To pan, add onion and sausages; stir frequently over high heat, breaking meat into small pieces, until lightly browned, about 10 minutes.
- Add broth and cover; when boiling, stir in peas and cover. When boiling again, stir in couscous, cover, and remove from heat.
- Let stand in a warm place 10 to 20 minutes.
- As lamb roasts, in a food processor or with a knife, finely chop parsley, mint, and dill (or crumble dried herbs) and mix.
- 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.
- Sprinkle couscous with pine nuts.
- Cut lamb between ribs and serve chops with couscous.
- Add more salt and pepper to taste.