Imagine a crisp, golden crust giving way to tender, succulent lamb, each bite rich with the depth of rosemary and garlic. Paired with a warm, fragrant spiced couscous studded with sweet, tender apricots, this dish is a celebration of texture and flavor. The vibrant pea purée adds a silky, fresh green note, while lightly sautéed garden peas provide a pop of sweetness and crunch. Every component harmonizes beautifully, creating a plate that is not only visually stunning but also deeply comforting. Perfect for a special dinner, yet approachable enough to enjoy any evening you wish to feel a touch of elegance at the table. Cooking this feels like a ritual — slow, mindful, and rewarding — and when plated, it’s a work of art that invites both admiration and appetite.
Ingredients (Serves 4)
For the Lamb:
- 1 rack of lamb (8 ribs, about 800g–900g)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp fresh rosemary, chopped
- Salt and black pepper, to taste
Spiced Couscous:
- 200g couscous
- 250ml vegetable stock (or water)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- 50g dried apricots, chopped
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
- 1 tbsp olive oil
Peas & Pea Purée:
- 200g frozen peas
- 1 tbsp butter
- Salt, to taste
- 100g fresh peas (for garnish)
- 50ml vegetable stock or water
- 1 tsp lemon juice
Instructions
1. Prepare the Lamb:
- Preheat the oven to 200°C / 390°F.
- Mix garlic, rosemary, olive oil, salt, and pepper. Rub over the lamb.
- Heat a skillet over high heat and sear the lamb rack, fat side down first, for 2–3 minutes until golden brown. Flip and sear the other side.
- Transfer the lamb to the oven and roast for 15–20 minutes for medium-rare (internal temp 57°C / 135°F). Rest covered in foil for 10 minutes before slicing.
2. Spiced Couscous:
- Bring vegetable stock to a boil. Stir in couscous, cover, and remove from heat. Let’s sit for 5 minutes.
- Fluff with a fork, add olive oil, spices, chopped apricots, and parsley. Adjust seasoning.
3. Pea Purée & Garnish:
- Boil frozen peas until tender. Drain, reserving 50ml of water.
- Blend peas with butter, reserved water, and lemon juice until smooth. Season to taste.
- Sauté fresh peas in a little butter for garnish.
4. To Serve:
- Slice the lamb into individual ribs.
- Spoon couscous onto the plate, add a quenelle of pea purée, place lamb on top, and scatter fresh sautéed peas around.
Nutritional Values (Per Serving)
- Calories: 520 kcal
- Protein: 38g
- Carbs: 38g
- Fat: 22g
- Fiber: 6g
- Sugar: 10g
Chef’s Note
This dish has quickly become a favourite in my kitchen, not just for its taste but for the joy of crafting something that looks as beautiful as it tastes. The balance of sweet apricots against the savory lamb and the freshness of peas makes every bite feel celebratory. I always take a moment before plating to appreciate the colors and textures — it’s one of those meals where you feel proud of both your hands and your palate.