RACK OF LAMB WITH COUSCOUS
Serves four
- 1 EMH seasoned rack of lamb (8 bones)
couscous:
- 300 g couscous
- 1 long cucumber
- 1 medium aubergine
- salt
- freshly ground black pepper
- Cayenne pepper
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- lemon juice
- 4 tbsp cold-pressed olive oil
- a small bunch of dill and parsley
to serve:
- marinated red onion
- plain yoghurt
- dill, parsley
Cut the aubergine into cubes and fry in a pan with oil until golden, season with salt, pepper and Cayenne. Set aside to cool. Sear the rack of lamb on all sides, then transfer to a preheated 200 °C oven for 15–20 minutes. When the lamb is done, remove from the oven, wrap in foil and let it rest for 10 minutes. Meanwhile, prepare the couscous according to the packet instructions. Chop the herbs and slice the cucumber. When the couscous is ready, fluff with a fork, add oil, cinnamon, cumin, herbs, aubergine and cucumber. Season with lemon juice and mix well. Stir the yoghurt with herbs and season with salt. Carve the lamb and serve with couscous, onion and yoghurt sauce.
SPRING RACK OF LAMB
Serves four
- 1 EMH seasoned rack of lamb (8 bones)
salad:
- 1 bunch of asparagus (450 g)
- 250 g frozen green peas
- 200 g feta cheese
- a bunch of mint
- juice of 1 lemon
- cold-pressed olive oil
- salt
Grill the rack over hot coals until golden on both sides. Then push the hot coals aside and continue grilling over lower heat, turning occasionally, until the internal temperature reaches 55 °C (or your preferred doneness). Wrap in foil and let rest briefly.
Meanwhile, prepare the salad. Snap the woody ends off the asparagus, cut into pieces and blanch in boiling water for 2–4 minutes depending on thickness. Drain. Add the peas to boiling water, bring back to the boil and drain as well. Chop the mint, place in a bowl, add the lemon juice and 3 tbsp olive oil and mix into a dressing. Add the asparagus and peas, toss well and season with salt. Transfer to a platter and crumble the feta over the top. Carve the rack between the bones and serve with the salad.
