Serves 4

The flavours of Morocco are becoming very fashionable. Lamb racks are versatile and easy to prepare and marry well with this new flavour trend.

Ingredients

• 2 New Zealand Quality Mark lamb racks, each with 8 cutlets, well trimmed of fat and silverskin if wished
• Salt, pepper and ground cumin to season
• 1 Tbsp each oil and lemon juice

Tomato and Couscous Salad

• 1 cup couscous
• Few threads of saffron, (optional)
• ½ cup diced plump apricots
• ½ cup shelled pistachio nuts, roughly chopped
• 3 large tomatoes, blanched, peeled and diced
• ¼ cup chopped mint leaves
• ½ cup vinaigrette

Garnish

• Olives, mint leaves, olive oil

Method

Cut the lamb racks into cutlets. Season with the salt, pepper, ground cumin, oil and lemon juice. Refrigerate 30 minutes.

Pour 1 cup boiling water over the couscous and saffron. Stir and then stand 10 minutes.

Fluff with a fork and then toss through the apricots, pistachio, tomatoes, mint and vinaigrette and mix well.

Pan fry or grill the cutlets for about 2-3 minutes either side until medium. Serve cutlets with the couscous salad garnished with olives, mint leaves and drizzled with olive oil.