| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
French |
New, Essa’s tast |
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 |
tb |
Madeira |
| 15 |
g |
Unsalted butter; (1/2oz) |
| 125 |
g |
Couscous; (4oz) |
| 150 |
ml |
Light stock; (lamb, chicken or |
|
|
; vegetable) (5fl oz) |
| 1 |
pn |
Saffron stamens |
| 1 |
|
Shallot |
| 1 |
|
Clove garlic |
| 2 |
tb |
Extra virgin olive oil |
| 55 |
g |
Blanched almonds; (2oz) |
| 12 |
|
No-soad dried apricots |
| 1/2 |
ts |
Coriander seeds |
| 2 |
tb |
Freshly chopped mint |
| 2 |
tb |
Freshly chopped chives |
INSTRUCTIONS
COUSCOUS
Preheat the oven to 225°C/425°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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