Herb Crusted Rack of Lamb with Harissa Sauce and Saffron Israeli Couscous with Zucchini and Fennel
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1351
- Total Fat
- 63
- Saturated Fat
- 15
- Carbohydrates
- 154
- Dietary Fiber
- 27
- Sugar
- 24
- Protein
- 48
- Cholesterol
- 49
- Sodium
- 2196
- Total: 1 hr 30 min
- Active: 1 hr 10 min
Ingredients
Couscous:
Kosher salt
1 cup Israeli couscous
Extra-virgin olive oil
1/2 bulb fennel, sliced, plus 1 tablespoon chopped fennel fronds
1/2 yellow onion, sliced
1 small zucchini, diced
One 15-ounce can chickpeas, drained and rinsed
Large pinch saffron
1/2 cup chicken stock
Lamb:
1/2 cup flat-leaf parsley leaves, finely chopped
1/4 cup panko breadcrumbs
1/4 cup pistachios, toasted and finely chopped
2 tablespoons extra-virgin olive oil, plus more for cooking
1 sprig rosemary, stem removed and finely chopped
Kosher salt
1 rack of lamb, frenched
2 tablespoons Dijon mustard
1/2 bulb fennel, core removed and diced
1/2 yellow onion, diced
Crushed red pepper flakes
2 Roma tomatoes, diced
2 cloves garlic, minced
3 tablespoons harissa
1 cup chicken stock
Directions
- Preheat the oven to 400 degrees F.
- For the couscous: Set up a small pot of boiling water and season liberally with salt. Add the couscous and cook until al dente, 5 to 6 minutes. Drain and set aside.
- Heat a large saute pan with some oil over medium-high heat. Add the sliced fennel and onions and season with salt. Cook until softened and translucent, about 5 minutes. Add the zucchini and saute for 2 to 3 minutes. Add the chickpeas, saffron, chicken stock and cooked couscous. Cook, stirring occasionally, until most of the chicken stock has reduced, 4 to 5 minutes. Turn off the heat and toss in the chopped fennel fronds.
- For the lamb: Add the parsley, panko, pistachios, oil, rosemary and salt to taste to a bowl. Mix well to combine then set aside.
- Cut the rack of lamb in half so you have two pieces with four bones each. Sprinkle liberally with salt on all sides.
- Heat a large saute pan with some oil over medium-high heat until the oil shimmers. Sear the lamb, fat side down, until golden brown and a crust begins to form, about 5 minutes. Flip the lamb and sear on the underside as well as each side until golden brown, another few minutes each. Remove the lamb from the pan, place onto a sheet tray and discard the excess fat in the pan. Reserve the pan for the sauce. Place the rack of lamb into the oven and bake until the internal temperature reaches 130 degrees F on an instant-read thermometer when inserted into the center of the meat, 15 to 20 minutes.
- Remove from the oven and brush the top side of the racks evenly with the mustard. Press the pistachio herb crust onto the rack, ensuring the crust adheres to the mustard. Place the crusted rack of lamb back into the oven until the crust is golden and the lamb reaches 135 degrees F, about 5 minutes. Remove from the oven and allow to rest before slicing. Once rested, slice each lamb rack into double chops.
- To the same pan that the lamb was cooked in, add some oil, the fennel, onions, crushed red pepper and salt to taste. Saute until translucent, about 5 minutes. Add the tomatoes, garlic and harissa and stir to combine. Add the chicken stock and bring to a boil, then reduce to a gentle simmer and cook until the sauce reduces by half and has slightly thickened, about 10 minutes.
- Serve the sliced lamb alongside the couscous.