Rack of Lamb
2 racks of lamb, 400 g each
6 tbsp olive oil
4 sprigs of thyme
4 sprigs of rosemary
100 g roasted vegetables (shallots, celery, leek)
4 tsp Herbes de Provence seasoning blend
30 g Pommery mustard
30 g finely grated white bread
Couscous
150 g couscous
100 g red bell pepper
100 g yellow bell pepper
100 g zucchini
100 g eggplant
1 garlic clove
8 cherry tomatoes
Ginger
Preheat the oven to 140°C. Season the racks of lamb with salt and freshly ground pepper and sear on all sides in a pan with 2 tablespoons of olive oil. Remove the meat, add the roasted vegetables and herbs to the pan, and sauté briefly. Place the racks of lamb on top of the vegetables, transfer to the hot oven, and cook on the middle rack for 12 to 15 minutes.
For the herb crust, mix the Pommery mustard with the seasoning blend. Remove the lamb from the oven and allow it to rest briefly. Evenly spread the mustard-herb mixture over the lamb, sprinkle with the finely grated white bread, and gratinate under a hot grill until golden brown.
Bring 300 ml of salted water to a boil and pour over the couscous in a bowl. Let it soak for 10 minutes, then fluff with a fork. Remove the cores from the bell peppers and dice them. Dice the zucchini and eggplant as well. Peel the onion, ginger, and garlic clove and finely dice. Sauté everything in a pan with 2 tablespoons of olive oil for two minutes. Season the vegetables with salt and freshly ground pepper and add the cherry tomatoes. Add the couscous and mix everything well.
