Lamb with Pearl Couscous

Prep Time
15 minutes
Cook Time
30 minutes


  • 2 racks of lamb (3 lbs.), frenched
  • 2 tbsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/3 cup beer
  • 8 oz pearled couscous
  • 2 1/4 cups chicken stock
  • 1 small sweet onion, chopped
  • 8 oz mushrooms, sliced
  • 6 oz baby spinach
  • 1 tsp salt
  • 1 tbsp olive oil


  1. Season each rack of lamb 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 and marinate in the refrigerator for at least 1 hour.
  2. After marinating, allow the lamb racks to come to room temperature.
  3. In the inner pot, add pearled couscous, chicken stock, and olive oil. Cook using the White Rice function. Once cooked, remove the couscous and set aside.
  4. Preheat the olive oil in the inner pot using the Sauté-then-Simmer function. Sauté the chopped sweet onion and sliced mushrooms until softened.
  5. Stir in the cooked couscous and baby spinach, and season with 1 tsp of salt.
  6. Preheat your Grillet to 450°F or a large saucepan on medium heat. Place one lamb rack meat side down on the pan and cover with a lid. Grill for about 6 minutes, then flip and cook the other side for 6 minutes. Repeat for the other lamb rack.
  7. Reduce the heat to 300°F (or low heat on stovetop) and place both lamb racks in the saucepan. Pour in the beer, cover with a lid, and cook for about 10 minutes.
  8. Once the lamb is fully cooked, remove from heat and allow the racks to cool and tenderize for 15 minutes before cutting.
  9. To serve, spread the couscous evenly on a large plate. Place the lamb racks against each other on top of the couscous. Drizzle any remaining sauce or drippings from the saucepan on top.