Moroccan grilled lamb rack

A gourmet Moroccan-style holiday dish consisting of grilled rack of lamb and flavored couscous for garnish. BUT given that it takes minutes to prepare couscous, and the meat can be marinated the night before, the whole dish is cooked very fast and without any hassle. Lamb ribs marinate in peppermint-garlic marinade in hot yogurt sauce, then quickly grilled. To get couscous for real Moroccan, spicy and fragrant, mixed with mint leaves, which perfectly complement meat with appetizing freshness ароматом углей. AT ремя: 6 час. 40 min Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Meat

• 6 large cloves of garlic
• 1/3 Art. thinly chopped mint leaves
• 1.5 tbsp. l ground turmeric
• 1 tbsp. l whole coriander seeds
• 1 tbsp. l ground zira
• 1 tbsp. l grated lemon zest (2 lemons)
• 5 tbsp. l olive oil + optional for frying
• 3 cuts of lamb ribs (6-7 ribs in each), cut on separate cutlets
• 1.5 tbsp. plain greek yogurt made from whole milk (340 gr.)
• 1.5 tsp siracha sauce
• 3 tbsp. l lemon juice

Couscous with pine nuts and mint

• 2 tbsp. l olive oil
• 1 tbsp. l (15 gr.) Butter
• 1 tbsp. chopped onion
• 3 tbsp. chicken broth
• 1.5 tbsp. couscous
• 0.5 tbsp. thinly chopped mint leaves
• 1/3 Art. roasted pine nuts

Recipes with similar ingredients: garlic, mint, turmeric, coriander, cumin, lemon, lamb, yogurt, sriracha sauce, butter, onion onions, broth, couscous groats, pine nuts

Recipe preparation:

1. Put garlic, peppermint, turmeric, coriander, zira, lemon zest and 2.5 tsp salt into the bowl of a food processor with a steel blade and grind. Add olive oil and mix on pulse. mode.
2. Put the patties on the bones in one or two non-metallic plates large enough for the cutlets to lie in one layer. Lubricate them evenly on both sides with a mixture of garlic and herbs. Вin a small bowl, mix yogurt, syrach sauce and lemon juice and apply the mixture evenly on the patties. Cover and place in marinate refrigerator for 6-24 hours.
3. Preheat the charcoal grill and oil the grate. Sprinkle cutlets with salt and grill at a distance of 12-15 cm above the coals, first yogurt side up for 4-5 minutes, then turn over and fry for 3-4 minutes, until lightly cooked. Put on a clean plate, cover tightly with aluminum foil and let the meat rest for 10 minutes. Salt and serve lamb hot with couscous.

4. Couscous with pine nuts and mint:

   In a large saucepan over medium heat, heat olive and creamy butter. Add the onions and fry on a moderate low heat for 6-8 minutes, stirring occasionally until the onion is soft, but it should not brown. Add the broth and bring to a boil. Intervene couscous, 1 tsp salt and 0.5 tsp black pepper and remove from heat. Cover the pan tightly and let the couscous steam in for 10 minutes. Loosen couscous with a fork and stir in mint and Pine nuts. Try it and add about 1 tsp. salt in depending on the salinity of the broth, and 0.5 tsp. black pepper. Serve hot.