SPICED RACK OF LAMB WITH ISRAELI COUSCOUS

Yields 2 servings

Few things gave Freda as much pride as going to the butcher and picking out the perfect rack of lamb. After seasoning it with her “magic spice” and serving it to the family, one thing became clear: there was no butcher in Johannesburg with a rack of lamb big enough to satisfy her family’s appetite for her signature dish. At Jack’s Wife Freda we pair our take on Freda’s recipe with an Israeli couscous salad, brightened by fresh zesty lemon. When choosing from your butcher, we encourage you to look for locally raised lambs if possible. In the absence of a local option, we recommend substituting with lamb imported from Australia or New Zealand.

1 tablespoon ground coriander

1 tablespoon plus 1 teaspoon ground cumin

1 tablespoon za’atar

¼ teaspoon chili flakes

½ teaspoon smoked paprika

2 garlic cloves

2 tablespoons olive oil, plus more if needed

1 cup Israeli couscous

1¼ cups chicken stock

½ teaspoon kosher salt, plus more as needed

1 bay leaf

1 rack of lamb, trimmed

Black pepper

¼ cup finely chopped red onion

½ English (hothouse) cucumber

¼ cup packed fresh parsley leaves

¼ cup packed fresh mint leaves

¼ cup extra-virgin olive oil

Zest of ½ lemon

¼ cup fresh lemon juice

1 cup packed baby arugula

Mix the coriander, 1 tablespoon of the cumin, the za’atar, chili flakes, and smoked paprika in a small bowl and set aside. Mince the garlic and set aside.

In a large saucepan over medium heat, heat the olive oil and Israeli couscous. Stir continually to toast the couscous. Once the couscous starts toasting to a light golden brown, add the minced garlic and continue stirring for 1 minute. Add the chicken stock, salt, and bay leaf. Turn the heat down to low and cover. Cook until all the liquid has been absorbed by the couscous. Transfer the couscous to a bowl and allow to cool to room temperature.

While the couscous is cooling, prepare the lamb by cutting the rack in half between the fourth and fifth bone. Season the outside of the meat with salt and pepper. Place the spice mixture on a plate and press the lamb chops into it, rubbing the spice mix to completely coat each piece of lamb with the mixture.

Either on a very hot grill or in a cast-iron skillet coated with 2 tablespoons olive oil, cook all sides of the meat until it has reached the desired temperature. Lamb cooks quickly; for medium-rare, cook each side for 3 to 4 minutes. Once the meat is done, transfer to a plate and cover with aluminum foil.

Finely chop the red onion, and cut the cucumber, including the skin, in a medium slice, adding both to the couscous. Chop the parsley and mint finely and also add to the couscous with the remaining 1 teaspoon cumin, the extra-virgin olive oil, lemon zest, and juice. Stir well and check the couscous for seasoning, adding more salt if needed. Lastly add the baby arugula to the couscous and once again stir.

Serve the lamb chops on top of a bed of the couscous. We like a dollop of Tzatziki on the side.