https://www.high-endrolex.com/12https://www.high-endrolex.com/12https://www.high-endrolex.com/12https://www.high-endrolex.com/12 Herb-crusted rack of lamb with cous cous salad

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Wheat free
Wheat free
Lactose free
Lactose free
Palm oil free
Palm oil free
Soy free
Soy free
Egg free
Egg free
Dyes and preservatives free
Dyes and preservatives free
Low in fat
Low in fat
Low in salt
Low in salt
Low in sugar
Low in sugar
Enrich with Beta-glucans
Enrich with Beta-glucans
High in fibres
High in fibres
Enriched with Vitamins and Iron
Enriched with Vitamins and Iron
Enriched with B12
Enriched with B12
Enriched with Omega 3 and Omega 6
Enriched with Omega 3 and Omega 6

Herb-crusted rack of lamb with cous cous salad
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For your Eastern family menu, try this simple recipe and add a delicious gluten free cous cous salad as its perfect side dish. 

110
min.

Total Time

4

Servings

Gluten free

STEP 1

Position an oven rack in the middle of the oven and heat the oven to 475°F. Season the lamb with salt and pepper.

Combine the garlic, parsley, thyme, and gluten free corncrumbs in a shallow bowl. Moisten the mixture with enough olive oil to make the mixture hold together.

STEP 2

Heat a large dry skillet over high heat. Put the lamb, meat side down, in the skillet. With tongs, hold the lamb against the skillet for a minute to give it a nice brown crust.

Turn the meat to sear it on all sides for a total of 4 minutes. Remove the meat from the skillet and paint the meaty side of the rack with the mustard. Roll the meat in the herb mixture to coat it. Sear and coat the second rack in the same way.

STEP 3

Transfer the racks to a roasting pan just large enough to hold them.

Cover the rib bones with strips of foil so they don't burn and roast until medium rare, 20 to 25 minutes (120°F internal temperature).

If you want a crispier crust, finish cooking under the broiler for 2 minutes. Let the racks rest for 5 minutes before carving.

STEP 4

Use a carving knife to cut between the rib bones. Arrange the chops on warm serving plates.

Prepare the cous cous salad following the instructions provided by the packging. Serve hot. 

Test your cooking skills

— BECOME OUR CHEF FOR ONE DAY —

2

Mele ripiene di cous cous, formaggio di capra e bacon

Unire dolce e salato in un unico piatto. Quando la dolcezza della mela e del formaggio di capra incontrano il sapore "piccante" del bacon, nasce un'alchimia da mangiare ad occhi chiusi.

55
min.

Total Time

6

Servings

Gluten free




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