Sumac Lamb Rack with Couscous and Zhoug
Plate the sliced lamb over a generous scoop of the couscous salad. Spoon over a dollop of zhoug sauce for a fresh finish. Perfect for a flavour packed weeknight dinner or relaxed weekend spread.
Ingredients 26
To Make The Grilled Lamb Rack
1 sprig rosemary, finely chopped
2 tsp sumac
1 garlic clove, minced
1 sprig oregano sprigs, fresh, finely chopped
extra virgin olive oil, for drizzling and marinating
1 lamb rack
Pearl Couscous Roast Veggie Salad
1 cup pearl couscous, cooked per packet instructions, then drained and cooled
1⁄2 cup frozen peas, cooked and drained
300 g frozen broccoli and cauliflower mix, roasted with salt and olive oil spray until crispy
50 g baby rocket
Quick Pickled Red Onion
1 red onion, thinly sliced lengthwise
1⁄2 cup apple cider vinegar
1⁄2 cup water
1 tsp salt
Light Vinaigrette Dressing
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1⁄2 tsp honey
salt and pepper, to taste
Zhoug Sauce
1 tsp cumin seeds
1 tsp coriander seeds
3 green chillies, roughly chopped, adjust to taste
2 lemon juice
1 bunch fresh coriander, stems removed
1 bunch parsley, fresh, stems removed
2 cloves garlic, roughly chopped
1⁄4 cup olive oil
salt, to taste
pepper, to taste
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Method 14
To Make The Grilled Lamb Rack
In a small bowl, mix together the , , , , and a drizzle of extra virgin olive oil.
Rub the mixture all over the and marinate in a container or zip-lock bag. Refrigerate overnight for maximum flavour.
Preheat the BBQ to medium heat. Grill the for around 30 minutes, flipping halfway through, or until cooked to your liking. Alternatively, cook in the oven at 180°C for 30 minutes then finish on the bbq or under the oven grill for 5 minutes each side.
Let the rest for 10 minutes before slicing into cutlets.
Quick Pickled Red Onion
Combine the , , and in a small saucepan.
Add the sliced and bring to a gentle boil.
Reduce heat and simmer until the soften and turn a soft pink, about 2-3 minutes.
Remove from heat and drain immediately. Set aside to cool.
To Assemble The Salad
In a large mixing bowl, combine the cooled , , roasted , , and pickled onions.
Drizzle with the vinaigrette and toss gently to coat.
Zhoug Sauce
Lightly grind the and in a spice grinder or mortar and pestle.
Add the , , , , , , and ground spices to a blender or food processor.
Blend until smooth, adjusting and as needed for desired texture.
Taste and season with salt and pepper.
Estelle Rose Rehayem's tips
Avoid high flames to prevent burning. A cast iron tray on the BBQ helps cook the lamb more evenly.
Alternatively, roast in the oven at 180°C (fan-forced) for 30 minutes, then finish under the oven grill for 5 minutes each side to get a crisp finish.
