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