Roasted Rack Of Lamb Recipe
moroccan cous cous – fried mint
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Ingredients
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For the Roasted Rack of Lamb
For the Moroccan Couscous
For the Fried Mint
Method
For the Roasted Rack of Lamb
- 1
Prepare the Marinade
In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, cumin, paprika, salt, and black pepper to create a marinade.
- 2
Marinate the Lamb
Rub the marinade all over the rack of lamb, covering it thoroughly. Let it marinate for at least 1 hour at room temperature or refrigerate overnight for better flavor.
- 3
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 4
Roast the Lamb
Place the marinated rack of lamb on a roasting pan and roast in the preheated oven for about 20-25 minutes for medium-rare, or until it reaches your desired doneness.
- 5
Rest the Lamb
Remove the lamb from the oven and let it rest for 10 minutes before slicing.
For the Moroccan Couscous
- 6
Prepare the Couscous
In a saucepan, bring vegetable broth to a boil. Add the couscous, raisins, slivered almonds, cinnamon, and salt. Stir well, cover, and remove from heat. Let it sit for about 5 minutes.
- 7
Fluff the Couscous
After 5 minutes, fluff the couscous with a fork to separate the grains and incorporate the ingredients.
For the Fried Mint
- 8
- 9
Fry the Mint
Add the fresh mint leaves to the hot oil and fry for about 30 seconds until crispy. Be careful not to let them burn.
- 10
Drain the Mint
Use a slotted spoon to remove the fried mint leaves and place them on a paper towel to drain excess oil.