Ingredients

• 2 tsp whole coriander seeds
• 1 tsp whole cumin seeds
• ½ tsp ground ginger
• 2 lamb racks
• oil for frying
• 2 cups peeled and diced pumpkin
• 1 red onion, sliced
• 1½ cups boiling chicken or vegetable stock
• 1½ cups couscous
• ¼ cup chopped dried apricots
• 12-16 green olives
• 2 tblsp finely sliced mint

Method

1. Crush coriander seeds and cumin seeds. Mix with ground ginger, then press onto lamb racks.
2. Heat a large frying pan and add a dash of oil. Brown the lamb racks on both sides, then transfer to a 180ºC oven with pumpkin, tossed in a dash of oil.
3. Cook together for 20 minutes or until tender. Wrap the lamb racks loosley in foil and rest for 5-7 minutes before carving.
4. Pan fry red onion in a dash of oil until tender.
5. Pour stock over couscous with dried apricots. Stir, then cover with cling film and stand for 10 minutes.
6. Fluff the cooked couscous with a fork, mix in the cooked red onion, olives, the roasted pumpking and finely sliced mint.
7. Serve lamb racks sliced into cutlets accompanied by the warm couscous and vegetables.