Spiced Lamb and Couscous

Lamb on a weeknight? It is doable! It takes 20 – 25 minutes to cook and you can whip up the couscous and salad why you are waiting for your lamb.

1 rack of lamb
Ground nutmeg
1 tsp cumin
1 tsp paprika
1 tsp dried tyme
1 tsp sumac
Salt and pepper

1 1/4 c couscous
1 fresno pepper, minced
1 punch of parsley, leaved chopped
1 lemon
Olive oil
1/4 c pine nuts

3 – 4 c arugula
2 tsp Olive oil
1 TBSP red wine vinegar
Salt and pepper
1/4 c feta crubled

Preheat oven to 425.

Sprinkle lamb on both sides with spices and press into the meat. Place in a roasting pan fat side up. Roast for 20 – 30 minites until about 145 for medium rare. Remove from oven and tent for 10 minites.

For the couscous:

Place couscous in a bowl and drizzle with olive oil. Add just enough boiling water to cover, cover bowl with a plate and set aside for ten minutes. Fluff with a fork, season with salt and pepper, stir in the remaining ingredients. 


Combine ingredients in a bowl and toss.

To serve, slice lamb and serve with salad and couscous.

Serves 4.

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