Like I’ve said before, lamb is my favorite meat, so when we went to Costco this weekend and found a rack-of-lamb (that was already frenched!), we just had to get it. Needless to say, between this impulse purchase and the mussels, Yuseff and I have a hard time staying on task when we get to the back-corner of Costco.
The recipes that I used for tonight’s meal are the same ones that I used for one of our Elaborate Dinner Wednesdays last year. The Moroccan Lamb comes from The 1000 Best Recipes and the Zucchini Saffron Couscous is from Ina Garten on foodnetwork.com.
Moroccan Rack of Lamb
The original recipe calls for lamb filets, but when I went to the meat shop last year and asked for this, the butcher looked at me like I was an idiot. So, I bought a Top Round and sliced it into thick lamb-steaks. Basically– you can use whatever cut you like best.
Step 1: Prepare the marinade using 3 Tbsp Olive Oil, 1 Tbsp Lemon Juice, 2 Tsp Honey, 1 Tsp Minced Garlic, 1 Tsp Cumin, 1/2 Tsp Turmeric, 1/2 Tsp Cinnamon, 1/4 Tsp Cayenne Pepper. Marinade your lamb overnight.
Step 2: Let your lamb rest on the counter (still in the marinade) until it comes to room temperature. Heat Olive Oil in a cast iron pan and sear both sides of the lamb for about 5 minutes on each side.
Step 3: Place the pan in a 400° F oven for 20 minutes. Check periodically for doneness to ensure that you don’t overcook it.
Zucchini Saffron Couscous—print this recipe
The original recipe is called “Saffron, Zucchini, and Herb Couscous,” but there is a whole zucchini and only 1/4 tsp of Saffron… so I don’t see why the Saffron gets top billing.
Step 1: Bring 3/4 cup chicken broth to a boil, then remove from heat and add 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/8 tsp cumin, and 1/4 tsp saffron threads. Cover and let steep for 15 minutes.
Step 2: Meanwhile, dice one large zucchini and saute with 1 Tbsp each Olive Oil and Butter.
Step 3: In a bowl, combine 3/4 cup couscous and 1 heaping tbsp each of dried parsley and basil
Since this meal has a lot of inactive time, it’s great for weeknights when you are trying to do other chores while making dinner. My favorite things to cook are definately the ones that don’t involve me hovering over the stove to babysit the dish!