![Roast Moroccan Lamb Racks On Couscous](https://www.allysongofton.co.nz/content/recipes/2196.jpg?width=320&height=479&fit=bounds)
Ingredients
- 2 tsp whole coriander seeds
- 1 tsp whole cumin seeds
- ½ tsp ground ginger
- 2 lamb racks
- oil for frying
- 2 cups peeled and diced pumpkin
- 1 red onion, sliced
- 1½ cups boiling chicken or vegetable stock
- 1½ cups couscous
- ¼ cup chopped dried apricots
- 12-16 green olives
- 2 tblsp finely sliced mint
Method
- Crush coriander seeds and cumin seeds. Mix with ground ginger, then press onto lamb racks.
- Heat a large frying pan and add a dash of oil. Brown the lamb racks on both sides, then transfer to a 180ºC oven with pumpkin, tossed in a dash of oil.
- Cook together for 20 minutes or until tender. Wrap the lamb racks loosley in foil and rest for 5-7 minutes before carving.
- Pan fry red onion in a dash of oil until tender.
- Pour stock over couscous with dried apricots. Stir, then cover with cling film and stand for 10 minutes.
- Fluff the cooked couscous with a fork, mix in the cooked red onion, olives, the roasted pumpking and finely sliced mint.
- Serve lamb racks sliced into cutlets accompanied by the warm couscous and vegetables.
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