Another 30 minute recipe for you to try.  This is for a rack of lamb or shoulder blade chops – the marinade doesn’t change, just the cooking method, and Couscous.  If you buy your rack of lamb from grocery stores – as opposed to butcher shops, the racks will either come shrink-wrapped or in styrofoam trays.  They are smaller than what the butcher shop will sell you and will cook faster.  Butcher shops carry larger meatier racks.  So it’s your choice which you choose to use, I’ve done both depending on the occasion with equally good results.  The lamb has a short marinating time, the longer you marinate the meat i.e. overnight, the better the flavour.  Here’s what you need to serve 4 – 6 people:

1 1/2 cups Couscous – cooked as per package directions
1 cup frozen Peas or Carrot or a mix of your favorite veg
8 Lamb Shoulder Blade chops (1/2 inch thick) cut into 2 – 3 pieces each or 2 racks (8 ribs per rack)
1 Lemon – juiced
4 cloves Garlic – mashed
1/2 tsp dried Rosemary
Salt and Pepper
2 tbsps. Olive Oil for the marinade
2 tbsps. Olive Oil for searing the meat

If using rack of Lamb, preheat your oven to 450F – otherwise you do not need the oven.

Make a marinade with the lemon, garlic, rosemary, olive oil, salt and pepper – put the chops/rack in the marinade – ensure all sides have the marinade – set aside for 10 minutes.
Cook the Couscous as per directions on package – usually 1 cup couscous to 2 cups boiling water, salt -cover and set aside as directed on package.

For the racks – In an oven proof frying pan heat the oil – lightly dry the rack of lamb and add it to the pan when the oil is hot to sear it on all sides – this will create a lot of smoke so ensure you have the exhaust fan on – Allow it to caramelize and partially cook the surface plus a little of the surrounding meat – about 1 minute per side – the racks are great for this as you can see from the side how much is cooked.

Once seared properly, immediately put it in the hot oven for 7 – 10 minutes – oven temperatures vary; I like a quick high cook which is possible using the smaller racks from the grocery stores.

Butcher shop racks take longer to cook as they tend to be thicker cuts – the guideline is, on average  20 – 25 minutes per pound for rare to medium and at a lower oven temperature – 375f degrees. 

If you are using the chops – lightly pound once with a mallet to tenderize, sear them in the pan – you want that lovely caramel to form on the chops.  The chef’s always said, when it is done, it will easily slide off the pan, if it doesn’t move it’s not seared – but please check, stoves vary – gas/electric all cook differently – all you need is a nice sear on it, it will cook fast.

Remove the lamb from the oven/pan and cover with a plate/foil – finish off the couscous.
Using the same pan you used to sear the lamb – add the cup of frozen veg with a little water, cook – season with salt/pepper and add it to the couscous – fluff with a fork – taste (and season if needed).

Cut the rack into 2 rib portions – put the couscous onto a plate, arrange 2 x 2 rib portions per plate, spoon over any juices accumulated in the lamb dish over the meat – as always enjoy!