This week cook with Michelin Star Award Winning Chef, Tom Aikens
This delicious Rack of Lamb and Cous Cous is a fabulous pick me up and you should find the ingredients easy to come by in your local supermarket
LAMB RACK WITH DRIED FRUIT COUSCOUS
FOR THE LAMB MARINADE
- 1 small rack of lamb – cleaned up and any trim cut up of skin fat or bone
- 150ml olive oil
- 4 cloves of garlic bashed
- 2 Rosemary sprigs
- 3 Thyme sprigs
- Large pinch of turmeric
- Large pinch of curry powder
- 4g Maldon salt
- Large pinch of crushed black pepper
COUS COUS
- Zest of 1 orange and 1 lemon
- Large pinch ground turmeric
- Large pinch ground coriander
- Large pinch ground cumin
- Large pinch ground ginger
- Large pinch curry powder
- 15g diced dried apricot
- 5g sultanas
- 5g raisons
- 250g cous cous
- 20g olive oil
- 2g salt
- 4g chopped coriander
- 4g chopped mint.
- 20g Toasted sliced almonds
- 4 Thinly sliced spring onion
- 350ml boiling water
Lamb: Mix all the above ingredients for the lamb marinade together and rub all over the lamb, leave these to marinate for an hour, leave these at room temperature, which will allow them to cook more evenly.
Take a shallow frying pan and place on a medium heat, add a little olive oil, add the rack to the pan, colour them all over, along with all the lamb trim adding 20g of butter at the end.
After approx 4-5 mins, once sealed and golden brown all over then you can place the pan into the oven to cook or take them from the pan and place onto a tray into the oven at 170c. These will then take approx 8-10 mins to cook to medium rare depending on the size.
Once they are cooked let them rest for 5 mins and then slice them through the cutlets and serve with the cous cous, placing the sliced cutlets on top.
Cous Cous: Place all ingredients into a bowl apart from the herbs and add the boiling water, cover with cling film and leave to stand for 15 minutes .Then fluff up with a fork and add the fresh herbs along with a little juice of lemon and the spring onion.
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