Recipe:
• 1 ½ cup cous cous
• 1 pinch saffron
• 1cup white wine dry
• 2 cup chicken stock
• 2tbs chopped prosciutto
• 1tbs olive oil
• ¼ cup chopped pistachio
• ¼ cup golden raisins
• ¼ cup chopped kalamata olives
• ¼ cup chopped roasted tomatoes
Heat saute pan on high heat add olive oil and prosciutto cook 1 minute add cous cous cook another 1 minute add saffron and wine cook 30-45 seconds then add stock bring to boil then pull off the heat. Cous cous will be done in 10 minute cool off. When cous cous is cool add remaining ingredient
• 1 large garlic clove minced
• 1/4 cup chopped fresh basil
• 2 TBS chopped fresh mint
• 2 TBS chopped fresh rosemary
• 2 1/2 tablespoons olive oil
• rack of lamb, trimmed
• TT salt and white pepper
Combine all ingredients then cover the lamb completely. Wrap the lamb tight in plastic wrap and store over night.
Pre heat oven 375 degrees
Sear off the lamb rack in olive oil over high heat just enough to brown all sides place in oven for about 15 minutes or until thermometer registers 135 degrees. Then let the rack “rest” for 10 minutes
