Rack of lamb with couscous

Couscous Salad
Heat water on the stove until at a rolling boil. In a large mixing bowl, combine couscous, boiling water and lemon juice. Cover with plastic wrap and let couscous hydrate for 20 minutes.

Once couscous is hydrated, add Extra Virgin Olive Oil, Pomegranate Arils, Chives, Mint, Chopped Toasted Almonds, Fine Chopped Dates, Lemon Zest, and Salt to taste. Mix until combined. Set aside and reserve for later, this step can be done up to 1 day ahead.

Lamb Preparation
Marinate lamb racks in soy sauce for 2 1/2 – 6 hours. Preheat oven to 450ºF / 232ºC. Cook for 12-18 minutes on a racked sheet tray or until desired internal temperature of doneness is reached. For rare cook 120ºF / 49ºC, for medium cook 130ºF / 54.4ºC, for medium well cook 140ºF / 60ºC, for well done cook 150ºF / 65.5ºC.

Allow lamb rack to rest 6-8 minutes before carving, and serve alongside a glass of V. Sattui’s collection of red wines.

Optional Cooking Method – You can sous vide your lamb in the soy marinade at 130ºF / 54.4ºC for 2 hours for a perfect medium lamb. Pat the lamb racks, then quickly sear to finish, there is no need to rest the meat if you choose this method.