Mustard-crusted Lamb with Couscous
INGREDIENTS
4 lamb racks, 4-6 cutlets each, trimmed,
4 tablespoons Delmaine French Dijon Mustard,
1/2 cup fresh breadcrumbs, salt and pepper to taste,
1 teaspoon finely grated lemon,
250grams of Delmaine Couscous
4 Delmaine Feta & Ricotta-stuffed Queen Olives, halved
Salad
4 cups assorted baby salad leaves,
1/4 cup Delmaine Organic Apple Cider Vinegar with the mother
pinch sugar,
1 teaspoon each:
Delmaine French Dijon Mustard, chopped rosemary,
3 tablespoons Delmaine Extra Virgin Olive Oil
DIRECTIONS
Preheat the oven to 190°C.
Smooth the mustard over the back of each
lamb rack. Combine the breadcrumbs, salt,
pepper and lemon rind. Press onto the mustard.
Place the racks in a baking dish. Roast for
15-20 minutes, until cooked to your liking.
Meanwhile, prepare the couscous according
to the packet instructions. Add the olives.
Place the salad leaves in a bowl. Whisk the
vinegar, sugar, mustard and rosemary until
combined. Slowly whisk in the oil. Drizzle the
leaves with the dressing just before serving.
Serve the racks with the couscous