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Lamb with Pearl Couscous
Ingredients
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2 racks of lamb (3 lbs.), frenched
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2 tbsp salt
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1 tsp pepper
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1/2 tsp garlic powder
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1/4 tsp dried rosemary
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1/4 tsp dried thyme
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1/4 tsp dried sage
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1/3 cup beer
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8 oz pearled couscous
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2 1/4 cup chicken stock
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1 small sweet onion, chopped
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8 oz mushroom, sliced
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6 oz baby spinach
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1 tsp salt
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1 tbsp olive oil
Directions
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Season each lamb rack with salt, pepper, garlic powder, dried rosemary, dried thyme, and dried sage. Place the lamb racks in a large bowl or seal in a large plastic bag then marinate for at least 1 hour in the refrigerator.
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After 1 hour has elapsed, remove the racks from the refrigerator and allow the lamb to come to room temperature.
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Put the pearl couscous, chicken stock, and olive oil into the inner pot and cook using the White Rice function. Once fully cooked, remove the couscous from the inner pot and set aside.
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Using the Sauté-then-Simmer function, preheat the olive oil then sauté the sweet onion and mushrooms until softened.
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Stir in the cooked couscous and baby spinach then season with 1 tsp of salt.
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Preheat your Grillet to 450°F or preheat a large saucepan on medium heat.
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Place one of the lamb racks meat side down on the pan then cover with a lid. Allow the lamb to grill for about 6 minutes, then carefully open the lid and flip so that the other side of the rack is facing down. Cover again with the lid and cook for another 6 minutes. Remove the rack and repeat this process for the other lamb rack.
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Reduce the heat to 300°F or low heat if cooking on stovetop, then place both lamb racks in the saucepan.
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Pour the beer in then place the lid on and allow to cook for about 10 minutes.
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When the lamb is fully cooked, remove from heat and allow both racks to cool and tenderize for 15 minutes before cutting.
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To serve, place the couscous on a large plate and spread it out evenly. Then, place both lamb racks against each other on top of the couscous. If any sauce or drippings remain in the saucepan, drizzle on top.
