Easter Feast: Roasted Rack Of Lamb + Spiced Couscous + Mint Chimichurri
Lamb and Easter go together like peas and carrots. This soulful dish hits all the right notes and pairs perfectly with any young cognac.
Ingredients
Lamb
- 2 racks of lamb
- 4 tbsp. balsamic vinegar
- 4.tbsp. peanut oil *can substitute grape seed or canola oil
- Kosher salt
- Fresh ground pepper
Couscous
- 2 cups pearl couscous
- 3 cup chicken broth
- 2 cinnamon sticks
- 4 garlic cloves; crushed
- 3 star anise pods
- 1 tsp. coriander seeds
- 1 tsp. cumin seeds
Mint Chimichurri
- 1 cup chopped parsley
- 1 cup chopped mint
- 1/2 cup chopped tarragon
- 1/4 cup chopped oregano
- 2 tbsp. sherry vineagar
- 2 tsp. red chile flakes
- 1 1/4 cup extra virgin olive oil
The How To...
For the lamb…
Preheat oven to 225 degrees. Cover the racks in balsamic vinegar and marinate for 30 minutes. Next, brush on oil and season racks with salt and pepper. Place both racks on a rimmed baking sheet, and insert meat thermometer into the thickest part of one of the racks. Roast racks until meat thermometer reads 125 degrees and remove from the oven. Carryover cooking occurs outside of the oven and brings the lamb up another 10 degrees to about 135 (medium). Let meat rest for about 10 minutes, then sear each rack one at a time in a cast iron skillet with a little oil over medium high heat. Make sure to get a nice sear on all sides. Once both racks are seared, let them rest for about 10 minutes. Carve them into single or double chops when ready to serve.
For the couscous…
Add cinnamon sticks, garlic, star anise pods, coriander seeds, and cumin seeds to a spice bag.Add spice bag, broth, and 1 tbsp. of salt to a medium saucepan over medium high heat and bring to a boil. Stir in couscous, then simmer, uncovered, 10 minutes. Cover pan and remove from heat. Let stand 10 minutes. Spread couscous in one layer on a baking sheet or plate and cool 15 minutes. Season to taste with salt and pepper.
For the chimichurri…
Place garlic in the bowl of a food processor and pulse several times until chopped. Add the mint, tarragon, oregano, and parsley leaves and pulse until finely chopped. Move mixture to a medium bowl, and add the vinegar, a pinch of salt, and red pepper flakes and stir until the salt has dissolved. Stir in the olive oil.