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Roast Rack Of Lamb On Apricot And Almond Couscous

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	French	New	1	Servings

INGREDIENTS

2		Racks young spring lamb
		Salt and pepper
1		Glass red wine
		Extra virgin olive oil
2		Sprigs fresh mint, 2 to 3
2		Cloves garlic
2	T	Madeira
15	g	Unsalted butter, 1/2oz
125	g	Couscous, 4oz
150		Light stock, lamb chicken
		or
		vegetable 5fl oz
1	pn	Saffron stamens
1		Shallot
1		Clove garlic
2	T	Extra virgin olive oil
55	g	Blanched almonds, 2oz
12		No-soad dried apricots
1/2	t	Coriander seeds
2	T	Freshly chopped mint
2	T	Freshly chopped chives

INSTRUCTIONS

Preheat the oven to 225Ã¸C/425Ã¸F/gas mark 7.  Ask your butcher to
French trim the racks for you. Make slits all  over the lamb with the
point of a small knife. Cut the cloves of  garlic into slivers. Insert
a piece of garlic and a piece of mint  leaf into each slit in the lamb.
Season the racks and smear all over  with olive oil.  Heat a cast pan
or griddle and seal the lamb on all sides. Roast in  the pre heated
oven for about 8-12 minutes (dpeending on how old the  lamb is) until
the meat is pink. Rest in a warm place for 10 minutes  to tenderise the
lamb by allowing the juices to settle back in the  meat.  Whilst the
lamb is cooking make the couscous: Put grains in to a large  bowl.
Bring the stock to the boil with the saffron stamens. Pour the  boiling
stock over the grains, stir with a fork to seperate the  grains and
season lightly. Leave to stand for 10 minutes until the  grains are
fluffy and swollen.  Meanwhile prepare the additional flavouring for
the couscous.  Chop the shallots and garlic and fry in a frying pan
with the olive  oil and coriander seeds. Toast or dy-fry the almonds
and add the pan.  Chop the apricots and add to the pan. Season.  Stir
all the flavourings into the couscous. Keep hot. Stir in the  chopped
herbs just before serving.  Make a sauce with the roasting juices, the
wine and the Madeira  scraping up all the sediment into it. Thicken by
whisking in the  chilled butter and pass through a fine sieve before
seasoning and  serving.  Divide the couscous between 4 plates. Carve
the lamb into chops and  serve propped up on the couscous with the
sauce poured around.  Converted by MC_Buster.  Per serving: 1198
Calories (kcal); 69g Total Fat; (52% calories from  fat); 29g Protein;
113g Carbohydrate; 33mg Cholesterol; 28mg Sodium  Food Exchanges: 7
Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0  Fruit; 13 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1006 Calories From Fat: 478 Total Fat: 55.7g Cholesterol: 32.3mg Sodium: 61.1mg Potassium: 1892mg Carbohydrates: 111.9g Fiber: 9g Sugar: 3g Protein: 27.5g