Roasted Rack of Lamb
with Grilled Artichoke Cous Cous
2 Frenched Australian Lamb Rack
2tsp Rosemary, chopped
1tsp Fresh Ground Pepper
1tsp Kosher Salt
4 cups Chicken broth (or Vegetable broth)
2 cups Cous Cous
1 cup Grilled Artichoke Hearts
½ cup Grape tomatoes, halved
¼ cup Feta Cheese
¼ cup Roasted pine nuts
3 Scallions, sliced
4 Garlic clove, chopped
4tbsp Olive Oil
Salt and pepper to taste
Preheat oven to 450 degrees, combine seasonings (thyme, rosemary, pepper, salt) and rub into meat.
Heat large skillet over high heat, add 1tbsp of olive oil. Brown lamb rack 3-4 minutes flip and repeat for other side.
Place seared lamb, bone side down, in roasting pan on middle shelf in oven. Roast until internal temperature is 130-135 for medium rare or about 15-17 minutes. Remove and let stand for 10-12 minutes, slice.
Bring chicken broth to a boil. In different bowl toss cous cous with half (2tbsp) the olive oil.
Add cous cous to boiling broth, stir quickly, remove from heat and cover immediately. Let stand 5 minutes, fluff with fork and let cool.
Chop remainder ingredients, add to cous cous and toss in large bowl.
Place cous cous in the middle of plate, place sliced lamb rack on top and serve. Enjoy!
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