Name: Rack of Lamb with a Beetroot And Horseradish Couscous
Ingredients: 1 Rack lamb; freshly trimmed; 1 Sprig fresh rosemary; 1 pk Couscous; 250 g Cooked fresh beetroot; (9oz); 1 Clove garlic; Fresh horseradish root; 1 bn Chives; 125 ml Creme fraiche; (4fl oz); 1 cn Harissa; 2 Oranges; 200 ml Extra virgin olive oil; (6.6fl oz)

I don’t think my experience is unique when I say that I invariably find participation at the table of the Lord to be a profound moment of increased spiritual blessing. It is a means, through prayerful reflection, by which the Lord manifests His glory, love, mercy, and kindness to my religious consciousness. The Spirit works profoundly at the time of communion to awaken in my mind and to impress upon my heart the eternal significance of Christ’s finished work at Calvary and His love, not merely for people in general, but for me in particular.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats		Superchefs	1	servings

INGREDIENTS

1		Rack lamb; freshly trimmed
1		Sprig fresh rosemary
1	pk	Couscous
250	g	Cooked fresh beetroot; (9oz)
1		Clove garlic
		Fresh horseradish root
1	bn	Chives
125	ml	Creme fraiche; (4fl oz)
1	cn	Harissa
2		Oranges
200	ml	Extra virgin olive oil; (6.6fl oz)

INSTRUCTIONS

Roast the rack of lamb with the rosemary. Chop the beetroot and make the
couscous along with garlic and horseradish. Combine chives and creme
fraiche. Make the dressing with orange, harissa and olive oil. Assemble and
serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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