- 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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