Moroccan Rack of Lamb with Pistachio Couscous

Moroccan Rack of Lamb with Pistachio Couscous
10 Mins
Prep time
25 Mins
Cooking time
Serves 4

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
  • cup pistachio kernels, roughly chopped
  • Salt and freshly ground black pepper, to season
  • Zucchini ribbons, steamed, to serve

How to make it

  1. PREHEAT oven to 200°C.
  2. USING a small sharp knife, cut pockets into the meat between rack bones.
  3. COMBINE PHILLY, figs, 1 teaspoon of the orange rind, 1 tablespoon of the orange juice and parsley in a medium bowl.
  4. 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.
  5. BAKE for 20-25 minutes for medium-rare or until cooked to your liking.
  6. 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.
  7. SERVE lamb with couscous and zucchini.