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Mustard-crusted Lamb with Couscous

article.title
PREP TIME
minutes
10mins
COOK TIME
minutes
30mins
NUMBER OF SERVINGS
persons
4-6
DIFFICULTY
difficult
Difficult

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