Lamb Rack on Couscous

Ingredients

• 4 lamb ribs (about 180 g each)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 4 sprigs Rosemary
• 40 g pine nuts
• 1 untreated orange
• 100 g Dried Apricots
• 1 onion
• 350 ml vegetable broth
• 1 stick cinnamon
• 0.5 star anise
• 350 g instant couscous
• 50 g Raisins

Instructions

1. 1.

   Preheat the oven to 100°C (200°F) with fan and top heat.

2. 2.

   Rinse the lamb, pat dry, season with salt and pepper, then sear in 1 tbsp hot oil in a pan until browned all around. Place on a rack over rosemary in the oven (fat drips into pan below) and bake for about 40 minutes to medium-rare.

3. 3.

   Sauté pine nuts in 1 tbsp hot oil. Wash the orange hot, dry, grate its zest, then squeeze out the juice. Chop apricots. Peel and finely dice onion, add to pine nuts and cook 2–3 minutes. Deglaze with orange juice and broth. Add cinnamon, star anise, and orange zest. Sprinkle in couscous, apricots, and raisins; season with salt and pepper and cover. Simmer over low heat for 5–10 minutes until couscous is tender. Add more broth if needed.

4. 4.

   Remove lamb from oven and let rest covered with foil for a few minutes.

5. 5.

   Stir couscous again before serving, taste, and plate on deep bowls. Slice lamb into pieces, arrange on top, add a sprig of rosemary, and serve.