Alive and Cooking

Roast rack of lamb
With minted cous cous

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1 rack of lamb
1 brown onion sliced
300ml beef stock
100g mushrooms cut into quarters
¼ bunch of thyme
100ml mint sauce
50g pine nuts
200g cous cous
1 swede peeled and sliced


Gently brown the pine nuts in a splash of oil, then pour in the beef stock and bring to a boil. Turn off the heat add the cous cous and mint sauce, stir well and place a lid on top, allowing the stock to absorb.
Line a roasting tray with the swede, mushrooms and onions, place the lamb rack onto a roasting rack over the vegetables, along with any trimmings and the thyme.
Sprinkle with oil and a drizzle of mint sauce then bake at 200°c for 15 minutes.
Remove the lamb from the oven and wrap in foil to rest while the vegetables are returned to the oven now set to 220°c for a further 15 minutes.
Carve the lamb into 4 and serve on the roasted vegetables and cous cous

Roast rack of lamb