Crown Lamb Rack with Green Herb Couscous

Crown Lamb Rack with Green Herb Couscous
Photo by James Carrier


  • 1 cup couscous
  • About ½ teaspoon each salt and pepper
  • 1 onion (8 oz.), peeled and finely chopped
  • 2 cups fat-skimmed chicken broth
  • 1 cup frozen petite peas
  • ½ cup each coarsely chopped parsley, fresh mint leaves (or 2 tablespoons dried mint), and fresh dill (or 2 tablespoons dried dill)
  • ¼ cup pine nuts
  • + 3 more ingredients
    • ½ teaspoon ground cumin
    • 2 pork Italian sausages (about 8 oz. total), casings removed
    • 2 lamb rib racks, 8 ribs each (4 1/2 to 5 lb. total; see notes)

1. Rinse lamb roast, pat dry, and set on a metal rack in a shallow pan (at least 10 in. square). Mix ground cumin and 1/2 teaspoon each salt and pepper; rub onto roast, inside and out.

2. Bake lamb in a 450° regular or convection oven until a thermometer inserted horizontally through roa...

View full recipe at My Recipes


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