Home
Recipes
Software
Store
Discuss Food!
Video
Help
Log in
and post recipes free!
find
in
Anywhere
Recipe Title
Videos
Discussion Groups
Food Dictionary
Product Support
search
Roast Rack of Lamb on Apricot And Almond Couscous
1 servings
Try this Roast Rack of Lamb on Apricot And Almond Couscous recipe, or post your own recipe for Roast Rack of Lamb on Apricot And Almond Couscous
tell us
Be the first to
submit a photo
for this recipe.
Win $100.00
by posting the best original food photo this month!
Recipe look good to you?
Roast Rack of Lamb on Apricot And Almond Couscous Ingredients
2 Racks young spring
lamb
; vegetable) (5fl oz)
Salt and
pepper
1 pn
Saffron
stamens
1 Glass
red wine
1
Shallot
Extra virgin olive oil
1 Clove
garlic
2 Sprigs fresh
mint
; (2 to 3)
2 tb
Extra virgin olive oil
2 Cloves
garlic
55 g Blanched
almond
s; (2oz)
2 tb Madeira
12 No-soad dried
apricot
s
15 g Unsalted
butter
; (1/2oz)
1/2 ts
Coriander
seeds
COUSCOUS
2 tb Freshly chopped
mint
125 g
Couscous
; (4oz)
2 tb Freshly chopped
chives
150 ml Light stock; (
lamb
, chicken
Instructions for Roast Rack of Lamb on Apricot And Almond Couscous
Preheat the oven to 225?C/425?F/gas mark 7. Ask your butcher to French trim the racks for you. Make slits all over the lamb with the point of a small knife. Cut the cloves of garlic into slivers. Insert a piece of garlic and a piece of mint leaf into each slit in the lamb. Season the racks and smear all over with olive oil. Heat a cast pan or griddle and seal the lamb on all sides. Roast in the pre heated oven for about 8-12 minutes (dpeending on how old the lamb is) until the meat is pink. Rest in a warm place for 10 minutes to tenderise the lamb by allowing the juices to settle back in the meat. Whilst the lamb is cooking make the couscous: Put grains in to a large bowl. Bring the stock to the boil with the saffron stamens. Pour the boiling stock over the grains, stir with a fork to seperate the grains and season lightly. Leave to stand for 10 minutes until the grains are fluffy and swollen. Meanwhile prepare the additional flavouring for the couscous. Chop the shallots and garlic and fry in a frying pan with the olive oil and coriander seeds. Toast or dy-fry the almonds and add the pan. Chop the apricots and add to the pan. Season. Stir all the flavourings into the couscous. Keep hot. Stir in the chopped herbs just before serving. Make a sauce with the roasting juices, the wine and the Madeira scraping up all the sediment into it. Thicken by whisking in the chilled butter and pass through a fine sieve before seasoning and serving. Divide the couscous between 4 plates. Carve the lamb into chops and serve propped up on the couscous with the sauce poured around. Converted by MC_Buster. Per serving: 1198 Calories (kcal); 69g Total Fat; (52% calories from fat); 29g Protein; 113g Carbohydrate; 33mg Cholesterol; 28mg Sodium Food Exchanges: 7 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Main Ingredient:
Lamb
Cuisine:
Uncategorized
More like this...
Rack of Lamb with a Beetroot And Horseradish Couscous
Rack of Lamb with Aubergine And Chilli Chutney Couscous And
Apricot Glazed Rack of Lamb
Roast Rack of Lamb with Parsleyed Crumbs
Postrios Roasted Rack of Lamb with Black Olive Sauce
Ingredient Insight - look inside this recipe
Almond
Apricot
Butter
Chives
Coriander
Couscous
Extra Virgin Olive Oil
Garlic
Lamb
Mint
Red Wine
Saffron
Shallot
Chicken
Butter
Olive oil
Garlic
Shallot
Wine
Red wine
Lamb
for
flavor
and
categorization
Recent searches:
rib fillet steak
eggplant brown rice
enchiladas bean black
salmon mayo
new mexico style barbecue sauce
gob icing
calcium phosphate
red lentil
corned beef cabbage brisket
chim
carbonara pasta bacon
shower
noodle prawn
fried mush
sand pudding
chocoate
sugar egg all-purpose flour
mustard bbq
canoles
pie angel mocha
O P T I O N S
Rate or Comment
Suggest to Friend
Add to Menu
Email Recipe
Print Recipe
I M P R O V E
Submit Photo
Link to Recipe
Post a Recipe
Invite Friends
Post a Video
R E M E M B E R
Try Soon
Favorite
G R O U P S
log in first
Create your own personal cookbook!
Learn more
Download
our cooking software and
do more
with this recipe!
BigOven for Windows won Best Cooking Software, 2008 from TopTenReviews.com