Sumac Lamb Rack with Pearl Couscous Salad
TOTAL TIME: 40 MINUTES
2 x 4 cutlet lamb racks, excess fat trimmed
¼ cup olive oil
2 tsp sumac
1 red onion, cut into wedges
1 large zucchini, halved lengthways and cut into 1cm thick pieces
1 red capsicum, cut into 3cm pieces
1 medium sweet potato, peeled and cut into 3cm pieces
200 g brussels sprouts, trimmed and halved
250 g pearl couscous
1 large garlic clove, finely chopped
⅓ cup parsley leaves, finely chopped + extra leaves, to serve
Zest and juice of 1 lemon
½ cup natural yoghurt
½ bunch coriander leaves, finely chopped
Preheat oven to 200°C (180° fan-forced). Place lamb racks in the centre of a baking tray lined with baking paper. Brush the lamb rack with 1 tablespoon oil, sprinkle with sumac, season and cook lamb for 25 to 30 minutes or until cooked to your liking. Remove from oven, place lamb on a plate loosely covered with foil and rest for 5 minutes.
Meanwhile, line a large baking tray with baking paper. Spread onion, zucchini, capsicum, sweet potato and brussels sprouts onto tray, season, drizzle with 1 tablespoon oil and toss to coat. Cook vegetables for 25 to 30 minutes or until golden and tender.
Cook couscous according to packet instructions. Drain well. Place in a large bowl with roasted vegetables, season and toss well to coat.
In a small bowl combine remaining oil, garlic, parsley, lemon zest and juice. Season and stir.
In a separate bowl combine yoghurt and coriander. Season and stir.
Slice lamb racks into individual cutlets and serve with couscous salad, gremolata and coriander yoghurt. Garnish with extra parsley leaves.