Make this rack of lamb and couscous and feel transported to the Mediterranean.
ingredients
Rosemary Crusted Rack of Lamb
Couscous Timbales
directions
Preheat oven to 425 degrees F (220 degrees C).
In small bowl, combine bread crumbs, pecans, rosemary, Parmesan cheese, garlic, salt and pepper.
Spread mustard evenly over lamb racks.
Coat lamb racks with bread crumb mixture.
Meanwhile, heat oil over medium-high heat in ovenproof skillet.
Place racks fat side down and cook for 2 minutes or until golden.
Bake in oven for about 15 minutes or until rare or until meat thermometer reaches 140 degrees F (60 degrees C).
In small saucepan, heat oil over medium heat.
Add onion, carrot, red pepper, thyme, salt and pepper.
Cook, stirring, for 5 minutes or until softened.
Add stock; bring to boil.
Add couscous.
Cover and remove from heat.
Let stand for 5 minutes. Fluff with fork.
Pack into six 6-ounce (175 mL) greased ramekins or timbale molds and reverse onto plate.