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Roast Moroccan Lamb Racks On Couscous

  • 40 minutes
  • 4
Roast Moroccan Lamb Racks On Couscous


  • 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


  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.

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