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https://www.philly.com.au/recipe/moroccan-rack-of-lamb-with-pistachio-couscous/
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Moroccan Rack of Lamb with Pistachio Couscous
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Moroccan Rack of Lamb with Pistachio Couscous
10 Mins
Prep time
25 Mins
Cooking time
Serves
4
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What you need
2 frenched lamb loin racks (3 cutlets per person)
125g PHILADELPHIA Block Light Cream Cheese
4 dried figs, finely chopped
Finely grated rind and juice of 1 orange
¼
cup flat-leaf parsley leaves, roughly chopped
Olive oil cooking spray
1 tablespoon Moroccan seasoning
1 cup couscous
1 cup boiling water
⅓
cup pistachio kernels, roughly chopped
Salt and freshly ground black pepper, to season
Zucchini ribbons, steamed, to serve
How to make it
PREHEAT oven to 200°C.
USING a small sharp knife, cut pockets into the meat between rack bones.
COMBINE PHILLY, figs, 1 teaspoon of the orange rind, 1 tablespoon of the orange juice and parsley in a medium bowl.
SPOON PHILLY mixture into pockets. Secure filling in racks with kitchen twine, tying between every 2 cutlets. Spray racks with oil and sprinkle with seasoning. Interlock racks and bones and put in a baking dish.
BAKE for 20-25 minutes for medium-rare or until cooked to your liking.
PUT couscous in a bowl, add water and stir. Cover, then stand for 5 minutes or until liquid is evaporated. Stir in remaining rind, juice and pistachios. Season with salt and pepper.
SERVE lamb with couscous and zucchini.
Recipe or Meal Type
Dinner |
Lunch |
Entertaining
Cuisines
Moroccan |
Healthy
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