Lamb Rack with Couscous

Lamb Rack and Couscous


  • 2x lamb racks
  • 2x cups of golden breadcrumbs
  • 3x leaves Mint
  •  2x tablespoons Thyme
  •  2x eggs
  • Salt & pepper

Couscous ingredients:

  •  2x cups couscous
  •  2x cups of boiled water
  •  Juice of ½ lemon
  •  1x tablespoon of butter
  •  ¼ cup sultana’s
  •  3x leaves Mint – finely diced
  •  Yoghurt dressing ingredients:
  • 250g sheep’s yoghurt
  • 2 tablespoons mint jelly
  • 3x leaves


  1. Lamb rack – cut away extra fat and sinew. Massage salt into racks.
  2. In a bowl, place bread crumbs with finely chopped mint, thyme and pepper, then mix.
  3. In another bowl, break the eggs and whisk.
  4. Dip the racks into the egg, then into the breadcrumb mix, ensuring all the rack is covered.
  5. Cover ends of rack bones with tin foil, then into the oven for 20 mins on 160.
  6. When cooked, remove from oven, cover with tin foil and rest for 4 mins.
  7. Cut individually.
  8.  Couscous – Place couscous, boiled water and lemon juice in a bowl and leave absorb for 3 mins. Fluff up with a fork and add butter, sultana’s and mint.
  9. Yoghurt dressing – place all ingredients into a bowl and mix until combined.
  10.  Plate up – coucous on first, then arrange racks on top and drizzle yoghurt dressing over the top.

Ka hiahia pea koe ki

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