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Rosemary Crusted Rack of Lamb and Couscous Timbales

Rosemary Crusted Rack of Lamb and Couscous Timbales
Cook Time
25 min
Yields
6 servings

Make this rack of lamb and couscous and feel transported to the Mediterranean.

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ingredients

Rosemary Crusted Rack of Lamb

½
cup fresh breadcrumbs
¼
cup toasted chopped pecan
2
Tbsp chopped fresh rosemary
2
Tbsp grated parmesan cheese
2
cloves garlic, minced
¼
tsp salt
¼
tsp pepper
¼
cup Dijon mustard
2
racks of lamb, (total 18 bones, 1 ½ lb)
2
Tbsp olive oil

Couscous Timbales

1
Tbsp olive oil
1
small onion, finely, chopped
1
carrot, finely, chopped
½
sweet red pepper, diced
¼
tsp dried thyme
¼
tsp salt
¼
tsp pepper
1 ½
cup vegetable stock
1
cup couscous
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directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

In small bowl, combine bread crumbs, pecans, rosemary, Parmesan cheese, garlic, salt and pepper.

Step 3

Spread mustard evenly over lamb racks.

Step 4

Coat lamb racks with bread crumb mixture.

Step 5

Meanwhile, heat oil over medium-high heat in ovenproof skillet.

Step 6

Place racks fat side down and cook for 2 minutes or until golden.

Step 7

Bake in oven for about 15 minutes or until rare or until meat thermometer reaches 140 degrees F (60 degrees C).

Step 8

In small saucepan, heat oil over medium heat.

Step 9

Add onion, carrot, red pepper, thyme, salt and pepper.

Step 10

Cook, stirring, for 5 minutes or until softened.

Step 11

Add stock; bring to boil.

Step 12

Add couscous.

Step 13

Cover and remove from heat.

Step 14

Let stand for 5 minutes. Fluff with fork.

Step 15

Pack into six 6-ounce (175 mL) greased ramekins or timbale molds and reverse onto plate.

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