Brush lamb with oil. Coat in spice mix. Set aside until required.
For the couscous, combine couscous and hot stock. Cover with plastic wrap and set aside for 5 mins. Fluff with a fork until lumps are removed. Toss with chickpeas, cranberries, pine nuts, parsley, orange juice and spices. Season.
Heat a grill pan or frying pan over high heat. Brush with oil. Cook lamb for 3-4 mins per side for medium-rare, or until cooked to your liking. Let rest, covered, for 3-4 mins. Serve with couscous and yogurt sprinkled with extra cumin.
Prepare grill and turn to medium-high heat.
In a shallow dish, blend the following ingredients: Red Monkey Stone Ground Spicy Mustard Seasoning, brown sugar, rosemary, salt and pepper.
Drizzle each lamb chop with 1/4 tablespoon of olive oil, then coat with the seasoning blend.
Place chops on grill and cook for four minutes. Turn chops over and cook the other side for two minutes.
Sprinkle with chopped pistachio nuts and serve one or two per person as an appetizer.
livers. Place lamb, fat side up, on a rack in a shallow
small bowl. Rub rack of lamb with mixed spices and wrap
ver both sides of the lamb; pat down to make a
ven to 350\u00b0F. Place lamb in a large roasting pan
inutes.
Mix in the lamb shank pieces, and stir in
ixture. Place chops on a rack, on a baking tray, and
Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat.
Heat olive oil in a medium skillet over medium heat, and cook the lamb until evenly browned. Scrape up the brown bits from the surface of the skillet. Mix in garlic, parsley, and red wine vinegar. Reduce heat, cover, and simmer approximately 30 minutes, stirring occasionally.
Set aside.
Season rack of lamb with salt and pepper. Use
Season the rack of lamb with salt and pepper.
igh heat. Add lamb riblets and saute until
Season rack of lamb well on all sides with
ot olive oil, sear the lamb, fat side down first, until
salt and pepper Lamb to taste.
Rub Lamb gently to coat
.\tSalt and pepper the lamb and set aside for 20
230 degrees C). Move oven rack to the center position.
he meat portion of the lamb rack liberally with the Dijon mustard
killet on high heat. Sear lamb rack 2-3 mins on all
Combine all marinade ingredients and rub over lamb.
Refrigerate for 30 minutes.
Preheat oven to 200\u00b0C.
Transfer lamb to a baking tray and roast for 15-20 minutes or until done to your liking.
Allow to rest for 5 minutes.
To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack.