Sumac Lamb Rack with Pearl Couscous Salad

Fresh, colourful and packed with flavour, this Sumac Lamb Rack is an easy way to turn premium lamb into an impressive meal. Tender lamb racks are seasoned with tangy sumac and roasted until juicy, then served with pearl couscous, golden roasted vegetables and a fresh lemon gremolata.

Finished with creamy coriander yoghurt, it’s a vibrant, Mediterranean-inspired dish that’s perfect for entertaining or a special family dinner.

Sumac Lamb Rack with Pearl Couscous Salad

Australian Lamb

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Fresh, colourful and packed with flavour, this Sumac Lamb Rack is an easy way to turn premium lamb into an impressive meal.

Sumac Lamb Rack with Pearl Couscous Salad

Ingredients

  • 2 x Lamb Racks

  • 1/4 cup olive oil

  • 2 tsp sumac

  • 1 red onion, cut into wedges

  • 1 large zucchini, halved lengthways, cut into 1cm thick pieces

  • 1 red capsicum, cut into 3cm pieces

  • 1 medium sweet potato, peeled, cut into 3cm pieces

  • 200g brussels sprouts, trimmed, halved

  • 250g pearl couscous

  • 1 large garlic clove, finely chopped

  • 1/3 cup parsley leaves, finely chopped +extra leaves, to serve

  • Zest and juice of 1 lemon

  • 1/2 cup natural yoghurt

  • 1/2 bunch coriander leaves, finely chopped

Directions

  1. Preheat oven to 200°C (180° fan-forced). Place lamb racks in the centre of a baking tray lined with baking paper. Brush the lamb rack with 1 tablespoon oil, sprinkle with sumac, season and cook lamb for 25-30 minutes or until cooked to your liking. Remove from oven, place lamb on a plate loosely covered with foil and rest for 5 minutes.

  2. Meanwhile, line a large baking tray with baking paper. Spread onion, zucchini, capsicum, sweet potato and brussels sprouts onto tray, season, drizzle with 1 tablespoon oil and toss to coat. Cook vegetables for 25-30 minutes or until golden and tender.

  3. Cook couscous according to packet instructions. Drain well. Place in a large bowl with roasted vegetables, season and toss well to coat.

  4. In a small bowl combine remaining oil, garlic, parsley, lemon zest and juice. Season and stir. In a separate bowl combine yoghurt and coriander. Season and stir.

  5. Slice lamb racks into individual cutlets and serve with couscous salad, gremolata and coriander yoghurt. Garnish with extra parsley leaves.
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