Ingredients

• 1 rack lamb, with 8 cutlets
• 1 tsp smoked paprika
• 2 tblsp chopped fresh oregano
• 1 tsp minced garlic
• ¼ cup medium-sweet sherry
• ¼ cup olive oil

Couscous Salad with Caper Flower Dressing

• 1 cup couscous
• 1 cup boiling hot water
• ½ tsp salt
• 1 red and yellow pepper, thickly sliced
• 1 red onion, peeled and cut into thin wedges
• about 12 stuffed green and black olives
• 1/4 cup oregano or marjoram leaves

Caper Flower Dressing

• 1 cup virgin olive oil
• ¼ cup sherry vinegar
• 1 tsp each mustard and sugar
• 2 tblsp chopped caper berry flowers or use capers

Method

1. Cut the lamb rack into cutlets and place in a resealable bag.
2. Mix together the paprika, oregano, garlic, sherry, and olive oil and pour over the lamb. Toss well to coat the lamb, seal the bag and allow to marinate at room temperature for 30 minutes.
3. Grill the lamb cutlets on a well-oiled very hot barbecue hot plate or grills for about 3 minutes each side. Serve with the Couscous Salad with Caper Flower Dressing.

Couscous Salad with Caper Flower Dressing

1. Place the couscous in a bowl and pour over the boiling hot water and sprinkle in the salt. Stir and then stand for 10 minutes or until the couscous has absorbed all the liquid. Fluff with a fork.
2. Grill the pepper and onion slices on a well-oiled barbecue hot plate until they are beginning to just char-grill a little. Add to the couscous with the olives and herbs and season well.

Caper Flower Dressing

1. Mix all the ingredients for the caper flower dressing together, stirring well to mix.

Cooks Tips

If using dried herbs, use about half the quantity of fresh. If the dried herbs are to be added to a salad, then always reconstitute them in a little wine or water or even the dressing before adding or serving.