Za'atar Marinated Rack Of Lamb

Ingredients

Yield:

 

• Roasted Rack of Lamb

  • 1 rack of lamb
  • 1 tsp za'atar spice
  • 1 tsp cilantro; chopped
  • ½ tsp mint; chopped
  • 5 tsp yogurt
  • ½ tsp ginger; chopped
  • ½ tsp garlic; chopped
  • salt to taste

• Sumac Scented Tomato Chutney

  • 2 roma tomatoes
  • 1 red onion
  • ½ tsp ginger; chopped
  • 1 tsp sumac
  • 1 tsp sour cream
  • ½ tsp mint chopped
  • 2 tsp canola oil
  • salt to taste
• • Warm Couscous Salad
  • ½ cup couscous
  • 1 cup water
  • salt to taste
  • 1 carrot; shaved
  • 1 beet; shaved
  • 4 grape tomatoes; cut in quarters
  • 1 tsp cilantro chopped
  • 1 tsp scallion chopped
  • 2 tbsp diced red pepper
  • 2 tsp olive oil
  • 2 tsp lemon juice

Preparation

Difficulty:

Easy

Time:

60 MinutesPrep time

Total Time:

30 MinutesCook time

1. Roasted Rack of Lamb

   1. Reserving the lamb, place all ingredients in a food processor to make a smooth rub.
   2. Apply the rub to the lamb rack and place it in the fridge overnight.
   3. Preheat the oven 300˚F cook it for 15 minutes or internal temperature reach 130 ˚F.

2. Sumac Scented Tomato Chutney

   1. Sauté onion, ginger, tomatoes until it soft add sumac and sour cream.
   2. Pass it through the food processor and make a fine purée.
   3. Finish with chopped mint and salt.

3. Warm Couscous Salad

   1. Cook ½ cup of couscous in 1 cup of boiling water. Add salt cook till soft then reserve.
   2. Add the scallions, diced red peppers one teaspoon of olive oil, and one teaspoon lemon juice.
   3. Toss the shaved vegetable with remaining olive oil, lemon juice and cilantro.

4. Assembly

   1. Arrange the shaved vegetables on plates. Place warm couscous on top of the vegetables and present the lamb. Garnish with cilantro leaves and tomato chutney.