sumac lamb rack with pearl couscous salad
Recipes
Lamb
Sumac Lamb Rack with Pearl Couscous Salad
Lamb rump, leg steaks or cutlets would also work well in this recipe.
Ingredients
- 2 x 4 cutlet lamb racks, excess fat trimmed
- 1/4 cup olive oil
- 2 tsp sumac
- 1 red onion, cut into wedges
- 1 large zucchini, halved lengthways, cut into 1cm thick pieces
- 1 red capsicum, cut into 3cm pieces
- 1 medium sweet potato, peeled, cut into 3cm pieces
- 200g brussels sprouts, trimmed, halved
- 250g pearl couscous
- 1 large garlic clove, finely chopped
- 1/3 cup parsley leaves, finely chopped +extra leaves, to serve
- zest and juice of 1 lemon
- 1/2 cup natural yoghurt
- 1/2 bunch coriander leaves, finely chopped
Directions
- Preheat oven to 200°C (180° fan-forced). Place lamb racks in the centre of a baking tray lined with baking paper. Brush the lamb rack with 1 tablespoon oil, sprinkle with sumac, season and cook lamb for 25-30 minutes or until cooked to your liking. Remove from oven, place lamb on a plate loosely covered with foil and rest for 5 minutes.
- Meanwhile, line a large baking tray with baking paper. Spread onion, zucchini, capsicum, sweet potato and brussels sprouts onto tray, season, drizzle with 1 tablespoon oil and toss to coat. Cook vegetables for 25-30 minutes or until golden and tender.
- Cook couscous according to packet instructions. Drain well. Place in a large bowl with roasted vegetables, season and toss well to coat.
- In a small bowl combine remaining oil, garlic, parsley, lemon zest and juice. Season and stir. In a separate bowl combine yoghurt and coriander. Season and stir.
- Slice lamb racks into individual cutlets and serve with couscous salad, gremolata and coriander yoghurt. Garnish with extra parsley leaves.
