DIRECTIONS
Preheat your oven to 400 degrees.
In a food processor, blend garlic, mint, turmeric, cilantro, cumin, lemon zest, olive oil, salt and pepper and sugar until a thick and creamy marinade forms. Adjust with water if needed, about 1 tablespoon.
Add over your lamb and let sit out to marinade and come to room temperature, about 1 hour.
While your lamb is marinating, make your cous cous by sautéing a diced shallot in butter and olive oil in a pot, until translucent. Toss in cumin, turmeric and salt and pepper to bloom the spices another 1-2 minutes.
Next add your broth, and bring to a light simmer. Toss in your cous cous, turn off the heat and let the couscous cook, covered, for another 5 minutes. Open and fluff, toss in lemon juice.
In the meantime, heat a cast iron with a drizzle of oil. Sear your rack of lamb until charred on all sides.
Once seared, add in your oven for another 10-15 minutes, until the internal temperature reaches about 120 degrees.
Remove from the oven, rest and slice the chops. Serve with your cous cous and enjoy!
INGREDIENTS
For the Lamb
4 garlic cloves
1/4 cup fresh mint
1/4 teaspoon turmeric
1 cup cilantro
1/4 teaspoon cumin
Zest of 1 lemon
4 tablespoons olive oil
salt and pepper to taste
Pinch of sugar
1 rack of American Lamb (about 9 bone)
Turmeric Cous Cous
1/2 tablespoon butter
1 tablespoon olive oil
1 shallot, finely diced
1/4 teaspoon cumin
1/4 teaspoon turmeric
1 cup chicken/vegetable broth
1 cup cous cous
Salt and pepper to taste
Finish with lemon juice
