Herbed Israeli Couscous with a Spicy Roasted Rack of Lamb

Difficulty: Medium

Food photographer and blogger Janani (@skillettoplate) developed a spicy roasted lamb recipe to pair with our Roland® Traditional Israeli Couscous, creating a delicious pair full of flavor and spice!


Herbed Couscous Ingredients

  • 1 cup Roland® Traditional Israeli Couscous
  • 1 garlic clove, minced
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 1 tablespoon cilantro or parsley, roughly chopped
  • 1 1/4 cup chicken stock or water
  • Salt, to taste

Spicy Marinade Ingredients

  • 1/4 cup Roland® Extra Virgin Olive Oil
  • 7-10 cloves of garlic
  • 1/2 inch ginger
  • 1 cup fresh cilantro or mint, lightly packed
  • 2-5 dry red chilis
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon plain Greek yogurt

Rack of Lamb Ingredients

  • 2 lamb racks
  • Kosher salt and ground black pepper


For the Herbed Couscous

  1. Heat olive oil in a saucepan, add garlic, and sautée until fragrant (about 1 minute).
  2. Add salt and stir. Add chicken stock/water and bay leaf.
  3. Bring it to a boil then reduce to a slow simmer. Add the dry couscous.
  4. Cover and let it simmer until all the water/ chicken stock has been absorbed (about 10 minutes)
  5. After all the liquid has been absorbed, add the parsley or cilantro and stir to combine.

For the Spicy Marinade

  1. In the bowl of a small food processor, add all the ingredients listed and process the mixture until everything is well combined.

For the Rack of Lamb

  1. Season the lamb all over with kosher salt and pepper.
  2. Rub each rack of lamb all over with the spicy marinade. Let the lamb marinate for at least an hour at room temperature.
  3. Heat the oven to 400 degrees F.
  4. Arrange the lamb racks (fat side pointing up) on a sheet pan. Place the sheet pan in the oven for 15-20 minutes.
  5. Then carefully remove it from the oven and turn the rack of lamb on the other side and return the sheet pan to the oven and cook for another 5 minutes (this will cook the lamb for a rare-medium scale. If you prefer medium, extend the cooking time by 5 minutes).
  6. Remove from the oven and tent with foil. Allow the lamb about 10 minutes to rest before carving.
  7. Serve the carved lamp chops over herbed couscous and roasted vegetables of your choice.

*Find Janani on Instagram at @skillettoplate

In This Recipe

Extra Virgin Olive Oil

#70628 | 16.9 FL.OZ.