It has been nearly 2 years and since Covid that I have not had rack of lamb. I am happy that the restrictions have lifted up. We are able to go out anywhere but mask is still mandatory.
My sister and I meet up halfway for both of us at shopping centre. There were crowds but we managed to stay at 1.5 m distance that was good. We browse for Xmas shopping and get some track pants as mine are worn out. Then before leaving, I decided to get some groceries. Found rack of lamb 4 pieces for $15. Well, it’s expensive but my craving for it overpowered my budget desire.
Came home with a bag of mixed rocket and spinach which is on sale. Luckily I have couscous in my pantry and cherries tomatoes in fridge. At least, I gotten some meat to eat. I decided to keep two in freezer for next few days. Just savour the two.
I am happy and contented that I finally have a decent meal of meat and vegetables. It’s comforting delicious and great to have with a Mexican beer from my brother in-law. Let’s cook!!!!
2 rack of lamb
1 packet rocket and spinach
6 medley cherries tomatoes
2 c water
100 g couscous
1/2 Tbs oil
1/2 Tsp salt
dashes of balsamic vinegar
nutmeg powder (OPT)
Preheat oven 180 degrees C. Marinade rack of lamb with oil, salt, black pepper, cayenne, nutmeg and balsamic vinegar for about 30 minutes. Place them in a baking tray with cherries tomatoes. After 30 minutes up, place in oven cook for about 8 minutes, halfway turn rack around and cook for another 7-8 minutes or to your liking. I prefer medium to well done.
Meantime, add 1/2 Tbs oil and couscous in pot on medium high heat and sauté for 1-2 minutes, stirring constantly until it start to smell nutty and brown in certain part. Add 2 c water and 1/2 Tsp salt and bring it to a boil. Once water start to boil reduce heat to gentle simmer and cook about 3-4minutes.
Taste couscous and if needed more time cook a further 2 minutes. Remove from heat and drain through a sieve. Transfer to a bowl fluff up with a spoon and keep warm. Once rack of lamb is cooked, bring out from oven, let’s sit for 3 minutes with foil covered. Spoon 1-2 Tbs of the oil drippings from lamb to add into couscous. Stir to coat well.
Set rocket and spinach salad in the middle of plate. Followed by couscous and then cherries tomatoes around it with the two rack on top of couscous and salad. Serve with a beer and enjoy!!!!