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Preserved Lemon-Rubbed Rack of Lamb with Israeli Couscous
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Recipe Filed Under
Lamb, Main Dish, Easter

Provided By:
Gail Simmons

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    • Racks of lamb often come with a thicker layer of fat on the meat-side that has a thin strip of meat between the layers of fat. If you prefer to keep this layer of fat on (which is fine), the meat will take a little longer to cook. Keep checking temperature every 5 minutes or so, after initial time above. Rack size will vary. The most important measure is the reading on your thermometer, not the exact cooking time.

    Watch the related video to see Gail Simmons prepare this recipe, as well as two other recipes in which she uses preserved lemons.

    Ingredients

    Serves:

      • LAMB:
      • 1/2 cup finely chopped rind from 1 preserved lemon
      • 1/3 cup finely chopped flat-leaf parsley
      • 3 garlic cloves, finely chopped
      • 2 8-rib frenched racks of lamb (each about 1 1/2 pound), trimmed of all but a thin layer of fat, brought to room temperature
      • fine sea salt
      • freshly ground black pepper
      • 1 teaspoon vegetable oil
      • COUSCOUS:
      • 3 tablespoons extra-virgin olive oil, divided
      • heaping 1/3 cup chopped red onion
      • 1 1/2 cups Israeli couscous (sometimes called pearl couscous)
      • 1 3/4 cups plus 1 tablespoon water
      • 1/4 teaspoon crumbed saffron threads
      • fine sea salt
      • 1/4 cup finely chopped flat-leaf parsley
      • finely grated zest of 1 lemon
      • freshly ground black pepper

    Directions

    For Lamb: Heat oven to 450°F with rack in middle.

    In a bowl, stir together preserved lemon, parsley and garlic.

    Heat a dry 12-inch heavy skillet over high heat until hot. Meanwhile, pat lamb dry and season well with salt and pepper. Add oil to skillet then brown racks, in 2 batches, if necessary, on all sides (not ends), reducing heat, if necessary, to avoid oil splattering, about 2 minutes per side. Transfer rack to a large plate and let cool slightly, then rub preserved lemon mixture on both sides of racks.

    Stand racks up, facing each other with fat side out in a roasting pan, and lean them together, bones crossing. Roast lamb 20 minutes, then tent loosely with foil. Continue roasting until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 10 to 15 minutes more. Let stand, loosely covered, 15 minutes.

    For Couscous: In a medium saucepan, heat 2 tablespoons oil over medium heat. Add onion, reduce heat to medium-low and cook, stirring occasionally, until softened, about 5 minutes. Add couscous and cook, stirring frequently, about 5 minutes more.

    Add water, saffron and 1/4 teaspoon salt. Bring to a boil; reduce heat to low, cover pot and simmer until couscous is tender and liquid is absorbed, about 10 minutes.

    Remove from heat, stir in parsley, lemon zest and remaining tablespoon oil. Adjust seasoning to taste.

    Slice racks into chops and serve with couscous.

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