Ras El Hanout Rack of Lamb with Spiced Cous Cous

Ok so this Sunday I wanted something different for lunch. You will see the marinade for the rack of lamb on my previous post this is the cooking part and the accompanyment.

Ingredients

200g Cous Cous
1 Small Red Onion
1 Courgette
2 Cloves of Garlic
10 Slow Roast Cherry Tomatoes
1 Pomegranate
Yellow Pepper
Flat Leaf Parsley
Mint Leaves
1 tsp Ras El Hanout
1/2 Lemon
Salt
Pepper

To prepare the lamb

Take out of the fridge 20 minutes before you want to cook them. Pre heat the oven to 190 degrees. In a frying pan seal off the lambof all sides and place in the oven for 18 minutes for a medium rare.

For the Cous Cous.

Grate the courgette, chop the garlic and the onion and yellow pepper and fry in a little olive oil until they have softened. Season with salt and pepper.

In a bowl place your dry cous cous and season with a litte salt. Pour over boiling water so its about a centimetre above the grains. Cover with clingfilm fr 5 minutes. Chop about 5 mint leaves and fresh flat leaf parsley. Cut your pomegranate in half and bash with the back of a wooden spoon to get the seeds out. Put a tsp of Ras El Hanout and a few twists of black pepper into the cous cous add the fried ingredients to the cous cous, squeeze in the juice of half a lemon, add the mint, parsley and the pomegranate. Drizzle in a little olive oil.

Take out your ribs and leave to rest for about 5 minutes before carving.

Place it all in a big bowl and top with the lamb, drizzle over the cooking juices and a little olive oil and serve.

Enjoy!