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Name: Roast Rack of Lamb on Apricot And Almond Couscous
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Sprigs fresh mint; (2 to 3); 15 g Unsalted butter; (1/2oz); 2 tb Madeira; 2 tb Extra Virgin Olive Oil; 150 ml Light stock; (lamb, chicken; 1 pn Saffron stamens; Salt and pepper; 1 Shallot; 1/2 ts Coriander seeds; 55 g Blanched almonds; (2oz); 2 Racks young spring lamb; 2 Garlic; 1 Garlic; 2 tb Freshly chopped chives; Extra Virgin Olive Oil; ; vegetable) (5fl oz); 1 Glass red wine; 12 No-soad dried apricots; 125 g Couscous; (4oz); 2 tb Freshly chopped mint

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INGREDIENTS

2 Sprigs fresh mint; (2 to 3)
15 g Unsalted butter; (1/2oz)
2 tb Madeira
2 tb Extra Virgin Olive Oil
150 ml Light stock; (lamb, chicken
1 pn Saffron stamens
Salt and pepper
1 Shallot
1/2 ts Coriander seeds
55 g Blanched almonds; (2oz)
2 Racks young spring lamb
2 Garlic
1 Garlic
2 tb Freshly chopped chives
Extra Virgin Olive Oil
; vegetable) (5fl oz)
1 Glass red wine
12 No-soad dried apricots
125 g Couscous; (4oz)
2 tb Freshly chopped mint
COUSCOUS

Servings

INSTRUCTIONS

Preheat the oven to 225?C/425F/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. 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.

NOTES

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Roast Rack of Lamb on Apricot And Almond Couscous

2 Sprigs fresh mint; (2 to 3)
15 g Unsalted butter; (1/2oz)
2 tb Madeira
2 tb Extra Virgin Olive Oil
150 ml Light stock; (lamb, chicken
1 pn Saffron stamens
 Salt and pepper
1 Shallot
1/2 ts Coriander seeds
55 g Blanched almonds; (2oz)
2 Racks young spring lamb
2 Garlic
1 Garlic
2 tb Freshly chopped chives
 Extra Virgin Olive Oil
 ; vegetable) (5fl oz)
1 Glass red wine
12 No-soad dried apricots
125 g Couscous; (4oz)
2 tb Freshly chopped mint
 COUSCOUS

Preheat the oven to 225?C/425F/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.        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.

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Nutrition

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Serving Size: 1 Serving (418g)
Recipe Makes: 1 servings

Calories: 304
Calories from Fat: 245 (81%)

Amt Per Serving		% DV

	Total Fat 27.2g	36 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 19.8g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 162.5mg		6 %
Potassium 191.8mg		5 %
Total Carbohydrate 9.8g		3 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 9.2g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 304

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