Moroccan Grilled Rack of Lamb

Ingredients:

Meat

• 6 large cloves of garlic
• 1/3 cup thinly sliced ​​mint leaves
• 1.5 tbsp. ground turmeric
• 1 tbsp whole coriander seeds
• 1 tbsp. l. ground cumin
• 1 tbsp grated lemon zest (2 lemons)
• 5 tbsp olive oil + extra for frying
• 3 lamb ribs (6-7 ribs each), cut into individual cutlets
• 1.5 cups plain Greek yogurt made from whole milk (340 g)
• 1.5 tsp. sriracha sauce
• 3 tablespoons lemon juice

Couscous with pine nuts and mint

• 2 tbsp. l. olive oil
• 1 tbsp (15 g) butter
• 1 cup chopped onion
• 3 cups chicken broth
• 1.5 cups couscous
• 0.5 cups finely chopped mint leaves
• 1/3 cup toasted pine nuts

Preparation:

1. Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2.5 teaspoons of salt in the bowl of a food processor fitted with a steel blade and pulse until pureed. Add the olive oil.
2. Place the bone-in patties in one or two non-metallic plates large enough to hold them in a single layer. Brush both sides evenly with the garlic and herb mixture. In a small bowl, combine the yogurt, Sriracha sauce, and lemon juice and spread the mixture evenly over the patties. Cover and refrigerate to marinate for 6-24 hours.
3. Preheat a charcoal grill and oil the grates. Sprinkle the patties with salt and grill 12-15 cm above the coals, yogurt-side up, for 4-5 minutes, then flip and grill for 3-4 minutes, until medium-rare. Transfer to a clean plate, cover tightly with aluminum foil, and let rest for 10 minutes. Season with salt and serve the rack of lamb hot with couscous.

4. Couscous with pine nuts and mint:

   
   In a large saucepan, heat the olive oil and butter over medium heat. Add the onion and cook over moderately low heat for 6-8 minutes, stirring occasionally, until the onion is soft but not browned. Add the broth and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon black pepper and remove from the heat. Cover the pan tightly and let the couscous steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste and add about 1 teaspoon salt, depending on the saltiness of the broth, and 1/2 teaspoon black pepper. Serve hot.