Rack of Lamb with Couscous and Herbs

• 1 tbsp olive oil, plus more for serving
• Kosher salt and freshly ground pepper
• 1 rack of lamb, trimmed of excess fat
• 5 tbsp Les Moulins Mahjoub Tibar Sauce, divided
• 1 tbsp mint, chopped
• 1 tbsp parsley, chopped
• ½ tbsp lemon zest
• 3 c chicken stock
• 2 c Les Moulins Mahjoub M’Hamsa Couscous
• ¼ c golden raisins
• 1 tbsp pine nuts

Preheat oven to 400°F.

Heat oil in a large oven-safe skillet over medium-high. Season each side of lamb liberally with salt and pepper. Place lamb (meaty-side down) in skillet and sear until browned, about 3 minutes. Flip and evenly coat top of lamb with 2 tbsp Les Moulins Mahjoub sauce.

Transfer skillet to oven and roast until instant-read thermometer inserted into center of lamb reads 135°F for medium-rare, about 25-30 minutes. Let stand 5 minutes.

Meanwhile, combine mint, parsley and lemon zest in a small bowl; set aside.

Pour chicken stock in saucepan and bring to a boil. Stir in couscous and raisins and immediately reduce heat to low and cover. After 2 minutes, remove from heat (still covered) and let sit for additional 10 minutes. Add pine nuts, 3 tbsp sauce and 2 tsp herb mixture and fluff with fork.

To serve, slice lamb between bones and arrange on platter alongside couscous. Sprinkle with remaining herb mixture and a drizzle of olive oil.