Feel like a professional chef as you make this recipe for a roasted rack of lamb accompanied by a delightful vegetable tagine and fluffy couscous.
Roast Rack of New Zealand Lamb
The Tagine Sauce can be made ahead, even a day in advance.
Serves 4
Ingredients for the lamb
2 racks of lamb, French-cleaned and trimmed of excess fat
salt and pepper
Method for the lamb
Preheat the oven to 325 degrees. Season the lamb with salt and pepper.
Brown the lamb over medium-high heat in a large skillet, roasting pan or on the grill until well browned on all sides.
Cook the lamb in the oven for about 25 minutes or until the internal temperature is 135 degrees for medium-rare to medium doneness.
Allow lamb to rest at least 10 minutes before slicing.
Vegetable Tagine
Tagine Ingredients
2 tablespoon extra-virgin olive oil
1/2 teaspoon Raz el Hanout (Moroccan spice blend)
1/2 – 1 teaspoon Harissa (Tunisian pepper paste)
1 tablespoon tomato paste
1 sweet potato peeled and cut into 1/2-inch cubes
1 cup fresh green beans, cut into 1 1/2 inch pieces
1 medium yellow squash, diced
1 cup low-sodium vegetable or chicken broth
Salt to taste
1 cup couscous
2 cups low-sodium vegetable or chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped scallions
1 pint cherry or grape tomatoes as a garnish
Tagine Method
In a large high-sided skillet, heat oil over medium heat.
Stir in the Raz el Hanout and the Harissa and cook 1 minute, stirring.
Add the tomato paste and cook for 1 minute.
Add the sweet potatoes and cook for about 5 minutes.
Add the green beans and cook 3 minutes.
Add the squash and cook for additional 3 minutes.
Stir in broth, bring to a simmer, cover and cook about 5 minutes or until potatoes are fully cooked.
Separately sauté the tomatoes in an additional tablespoon of olive oil.
For the Couscous
Meanwhile, in a medium saucepan, bring 2 cups broth to a boil.
Remove from heat. Stir in couscous.
Cover and let sit 5 minutes or until all liquid is absorbed.
Add the parsley and the scallions.
Fluff with a fork. Serve the couscous with the lamb, the tagine and the tomatoes.
Recipes Courtesy of the Chef’s Kitchen