Rack of Lamb with Couscous and Herbs

35 minutesServes 4
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 with olive oil.

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