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
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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