Rosemary and lemon compliment the Rack of Lamb beautifully and add a quick cooking couscous with roasted zucchini, onions, dill and feta, and you have a restaurant quality dinner.
Couscous with roasted zucchini, onion, dill and feta
1cupcouscous, dried Moroccan variety, not the larger Israeli variety
1tbspolive oil + more if needed to toss couscous and vegetables together
2wholezucchini, washed, dried, trimmed and sliced into 1/2 inch slices
2slicesred onion
2tbspfresh dill, removed from stems and roughly chopped + more for garnish
1/2wholeLemon Juice and zest of
pinchsalt, kosher, pinch of pepper
pinchpepper
1/2cupFeta cheese, crumbled
Rosemary Lemon Rack of Lamb
1 1/2lbsrack of lamb8 ribs
1wholelemonjuiced and flesh/skin, chopped
4clovesgarlic, freshpeeled and roughly chopped
2tbspolive oilextra virgin
4sprigsrosemary fresh
1tsporeganodried
1tspsaltkosher
1/2tsppepperblack, ground
1/2tsp paprika sweet
pinchfennel seedsdried, whole
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Instructions
Rosemary Lemon Rack of Lamb marinade
Prepare lamb by removing it from its package and pat dry any excess moisture. Sprinkle with kosher salt, pepper and paprika on both sides of the rack of lamb.
Add lemon juice, chopped lemon pieces, chopped fresh garlic, fresh rosemary, fennel seeds, dried oregano and olive oil to a zip type bag.
Add rack of lamb to the zip bag with marinade and gently toss the bag to ensure marinade is on both sides of the rack of lamb.
Place in the refrigerator for 3-5 hours to allow the flavors to meld with the lamb.
Couscous with roasted zucchini, onion, dill and feta
Cook 1 cup of dried couscous to package directions. Once cooked, fluff and set aside.
In a skillet, heat olive oil on medium to medium high heat. Add sliced zucchini and onion. Sauté until roasted and fork tender. Turn stove burner off.
Add cooked couscous, fresh dill, salt, pepper, lemon zest, lemon juice and a little olive oil if needed. Toss until fully combined. Top with Feta and garnish with more fresh dill.
Oven roasting the Rack of Lamb
Preheat oven to 425°F.
Preheat oven safe pan on stove top over medium heat to sear rack of lamb. Sear on the stovetop for 2-3 minutes until you have a little browning on both sides of the lamb.
Place in preheated oven for 15-20 minutes. Check for desired doneness which should be about 135 degrees internal temperature for medium rare.
Medium rare: remove at 135°F internal temperature and allow to rest for 3-5 minutes and internal temp will rise to 145°FMedium well: remove at 150°F internal temperature and allow to rest for 3-5 minutes and internal temp will rise to 160°F internal temperatureWell done: remove at 160°F internal temperature and allow to rest for 3-5 minutes and internal temp will rise to 170°F internal temperature
NOTE: The more fat on the lamb, the higher the likelyhood of the lamb creating smoke in the oven, ensure your fan is on and check for flares in the oven as well. I suggest you check as it's cooking.
Slice between ribs and serve with Couscous with zucchini, onion, feta and fresh dill.
Notes
Grilling option:
Preheat grill to medium heat.Once the grill is preheated, add the rack of lamb fat side down first, sear that side for about 1 minute. Turn and grill for about 5 minutes on each side again, watching for flares. I typically rotate the rack of lamb a few times to avoid flares. Start checking for doneness after 10 minutes of grilling.Turn a little longer if you would like to continue cooking it. I suggest 2 more minutes on each side for each level of doneness. Once finished, allow to rest for 3-5 minutes.
Nutrition
Calories: 719kcal
Nutritional information is calculated online and should be used as a guide.
Keyword couscous, Grilling, how to cook rack of lamb, lamb marinade, Mediterranean Diet, rack of lamb, Rosemary