Baby Lamb Rack with Couscous

A weeknight comfort food recipe for the lamb lovers, with some refreshing mint gremolata and fluffy couscous on the side.

Posted on Apr. 26, 2017
By Editor

Prep 20 mins • Cook 1 hr • Serves 3-4

TIP: Choose a lamb rack with a cap of fat on one side; it will cook better than a Frenched rack (also described as “cap off”). Remember to let the meat rest after removing from the oven so that it will be juicier and tastier when you cut it.


  • lamb rack:
  • 500g New Zealand baby lamb rack
  • a pinch of sea salt
  • a dash of ground black pepper
  • olive oil, as needed
  • 4 heirloom carrots
  • mint gremolata:
  • a handful of mint leaves, chopped
  • 1 tsp finely chopped capers
  • 1 tbsp grated lemon zest
  • juice from ½ lemon
  • 2 cloves garlic, peeled and finely chopped
  • 3 tbsp extra virgin olive oil
  • sea salt, to taste
  • ground black pepper, to taste
  • couscous:
  • 100g instant couscous
  • 125ml lamb jus, made using 1 tsp lamb bouillon mixed with 125ml water
  • a pinch of sea salt
  • a dash of ground black pepper
  • 1 tbsp olive oil
  • boiling water, as needed
  • 1 tbsp black raisins


Step 1

Preheat oven to 180C. Season lamb with salt, black pepper and a drizzle of olive oil. Heat 4 tbsp oil in a cast iron grill pan over medium heat. Place lamb skin-side down in pan and sear for 2–3 mins on each side.

Remove from heat. Add carrots and place pan in the oven to bake for 18 mins.

Step 2

Prepare mint gremolata. Mix all ingredients for mint gremolata in a bowl. Set aside for flavours to develop.

Step 3

Prepare couscous. Place couscous in a bowl. Add lamb jus, salt, black pepper, olive oil and enough boiling water to make up amount of liquid specified on instructions on packet. Mix well and cover bowl tightly. Set aside for 25 mins. Fluff with a fork.

Step 4

Serve lamb with couscous, carrots and mint gremolata.

Recipe by Chef Benny Se Teo

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