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🍽️ Tender Lamb Chops with Rosemary and Saffron Couscous

704 kcal · 30 min · 4 servings

Ingredients

• 800 g Lamb Rack (ready for cooking)
• Salt
• Pepper (from the mill)
• 2 tbsp Vegetable oil
• Fat (for the baking sheet)
• 1 bunch Soup vegetables
• 2 Garlic cloves
• 1 tsp Tomato paste
• 250 ml dry red wine
• 350 ml Lamb stock
• 1 sprig Rosemary
• 2 sprigs Thyme
• 2 Bay leaves
• 200 g Couscous (instant)
• 400 ml hot vegetable broth
• 0.5 g Saffron threads
• 1 tbsp Flour
• 1 tbsp Butter
• fresh herbs for garnish (e.g. rosemary, thyme, sage, flat-leaf parsley)

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with top and bottom heat.
2. 2. Rinse the rack of lamb under cold water and pat it dry with kitchen paper.
3. 3. Rub the meat generously with salt and pepper.
4. 4. Heat oil in a large pan and sear the lamb on all sides until browned.
5. 5. Remove the meat from the pan and place it on a lightly greased baking sheet.
6. 6. Place the tray in the preheated oven and cook the meat for 40 to 50 minutes.
7. 7. While the meat is cooking, roughly chop the vegetables and garlic.
8. 8. Add the vegetables and garlic to the hot pan and fry them.
9. 9. Stir in the tomato paste and let it fry briefly until it darkens.
10. 10. Deglaze the pan with half of the red wine.
11. 11. Let the liquid reduce slightly.
12. 12. Add the remaining red wine, the stock, the herbs, and the spices.
13. 13. Season the sauce with salt and pepper.
14. 14. Simmer the sauce over medium heat for about 30 minutes.
15. 15. Place the couscous in a bowl.
16. 16. Pour the hot vegetable stock over the couscous.
17. 17. Let the couscous swell for about 20 minutes.
18. 18. Fluff the couscous with a fork.
19. 19. Stir the saffron into the couscous.
20. 20. Finally season the couscous with salt and pepper.
21. 21. Keep the couscous warm.
22. 22. Strain the sauce through a fine sieve into a clean pot.
23. 23. Bring the sauce to a boil.
24. 24. Mix flour and butter in a 1:1 ratio to make a beurre manié.
25. 25. Thicken the sauce with the flour butter if necessary.
26. 26. Taste the sauce again and adjust the seasoning with salt and pepper.
27. 27. Remove the rack of lamb from the oven.
28. 28. Let the meat rest briefly.
29. 29. Divide the rack of lamb into individual chops.
30. 30. Plate the lamb chops.
31. 31. Serve with the saffron couscous and green beans if desired.
32. 32. Drizzle the dish with the sauce.
33. 33. Garnish the dish with fresh herbs.
34. 34. Serve the dish warm.

Nutrition per serving

• kcal: 704
• Protein: 51 g · Fett/Fat: 31 g · Carbs: 46 g