Moroccan Rack of Lamb and Zucchini Saffron Couscous

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.

Ziploc bags are great for making your meat portable! Perfect for preparing the marinade at one house and cooking it at another one...

 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.

You can't even believe how good this smells.

 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 Couscousprint 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

It's hard to tell in this light... but that is dry, uncooked, couscous...

Step 4: Pour the zucchini (and the pan drippings) onto the couscous and then pour in the seasoned chicken broth. Cover tightly with saran wrap and let sit for 15 minutes. Toss gently before serving.

 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!

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4 thoughts on “Moroccan Rack of Lamb and Zucchini Saffron Couscous

  1. Pingback: Leg of Lamb with an Olive Crust « By the (cook)Book

  2. Pingback: Curried Shrimp « By the (cook)Book

  3. Pingback: How To: Prep Ahead Freezer Ideas « By the (cook)Book

  4. Pingback: Couscous with Bacon and Vegetables « By the (cook)Book

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