Spiced Honey Lamb Racks with Couscous Salad


  • 1 tablespoon olive oil

  • 2 teaspoons ground allspice

  • 2 tablespoons honey

  • 2 x 8 bone racks Prime Dorper Lamb, trimmed and each rack halved

  • Sea salt and cracked black pepper

  • 1 cup instant couscous

  • 1 1⁄2 cups hot chicken stock

  • 1 tablespoon finely grated orange rind

  • 1 tablespoon finely grated lemon rind

  • 2 zucchinis, grated

  • 1⁄2 cup unsalted pistachios, chopped

  • 1 cup dried cranberries, chopped

  • 1⁄2 cup sunflower seeds

  • 1 cup dill sprigs, chopped

  • 1 cup chervil leaves, chopped

  • 1 cup flat leaf parsley leaves, chopped

  • Lemon wedges to serve

Citrus Dressing:

  • 2 tablespoons olive oil

  • 1⁄4 cup orange juice

  • 1 1⁄2 tablespoons lemon juice

  • 2 teaspoons honey

  • Sea salt and cracked pepper


Citrus dressing: place the oil, orange juice, lemon juice and honey in a bowl, sprinkle with salt and pepper and whisk to combine. Set aside.

Preheat the oven to 200 degrees.

Place the oil, allspice and honey in a bowl and mix to combine. Brush
the lamb with the honey mixture and sprinkle with salt and pepper. Place lamb on a baking tray and roast for 12 -15 minutes for medium rare, or until cooked to your liking.

While the lamb is cooking, place the couscous, stock, orange rind, lemon rind, salt and pepper in a large heatproof bowl. Cover with plastic wrap and allow to stand for 10 minutes. Fluff with a fork, add the zucchini, pistachios, cranberries, sunflower seeds, dill, chervil, parsley and the dressing and mix to combine.

Serve the couscous salad with the lamb and lemon wedges.

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