Lamb with Pearl Couscous
- 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
- 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.
- After marinating, allow the lamb racks to come to room temperature.
- 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.
- Preheat the olive oil in the inner pot using the Sauté-then-Simmer function. Sauté the chopped sweet onion and sliced mushrooms until softened.
- Stir in the cooked couscous and baby spinach, and season with 1 tsp of salt.
- 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.
- 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.
- Once the lamb is fully cooked, remove from heat and allow the racks to cool and tenderize for 15 minutes before cutting.
- 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.