Pistachio-Crusted Moroccan Rack of Lamb With Israeli Couscous

The scent of Ras el hanout always transports me back to a tiny spice shop I stumbled upon in the Marais district of Paris. The air hung thick with exotic aromas, and I remember buying a small bag of the vibrant blend, eager to recreate the magic at home. While I haven’t yet made it to Morocco, each time I cook with these warm spices, I’m reminded of that sensory experience, inspiring me to create dishes like this rack of lamb, where the bold flavors mingle beautifully.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 2-3
• Yield: 1 rack of lamb with couscous
• Dietary Type: Gluten-Free (depending on breadcrumbs used)

Ingredients

• 1 rack of lamb
• 2 teaspoons ras el hanout spice mix
• 2 teaspoons Spanish smoked paprika (pimenton)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon pomegranate molasses
• 1⁄2 cup pistachio nuts
• 1⁄4 cup breadcrumbs
• 1⁄2 onion, chopped
• 1 tablespoon butter
• 1⁄2 cup Israeli couscous
• 1 cup chicken stock
• 1⁄3 cup mint leaf
• 1⁄3 cup cilantro leaf
• 1⁄3 cup flat leaf parsley
• 1⁄4 cup pomegranate seeds
• 1⁄2 preserved lemons or 1 lemon, zest of
• 10 dried apricots

Equipment Needed

• Sharp knife
• Cutting board
• Measuring spoons and cups
• Small bowl
• Saucepan
• Fine-mesh strainer
• Oven-proof skillet
• Food processor (optional, for grinding pistachios)

Instructions

1. Prepare the Lamb: Begin by rinsing the rack of lamb under cold water and patting it dry with paper towels. Using a sharp knife, carefully cut a few shallow slits between the bones and into the meat. This allows the ras el hanout spice mix to better penetrate and flavor the lamb.
2. Season the Lamb: Brush the rack of lamb with olive oil. Then, generously sprinkle both sides of the rack with the ras el hanout and smoked paprika. Allow the lamb to stand at room temperature while you prepare the couscous. This helps the meat cook more evenly.
3. Prepare the Couscous Ingredients: Rinse the cilantro, parsley, and mint leaves. The amounts listed in the ingredients are approximate – feel free to use a generous handful of each. Dry the herbs thoroughly in paper towels, and then roughly chop them. Also, roughly chop the preserved lemon and dried apricots.
   • Important Note: For most recipes that call for preserved lemon, it’s crucial to thoroughly rinse off the excess salt and remove the pulp and seeds, using only the rind. If you don’t have preserved lemon, zest a whole lemon to add later when combining the couscous ingredients.
4. Make the Pistachio Crust: Grind the pistachio nuts until they are finely ground. You can use a food processor for this, or simply chop them very finely with a knife. Combine the ground pistachios with the breadcrumbs in a small bowl. If your pistachios are already salted, there is no need to add additional salt to the lamb before searing it.
5. Cook the Israeli Couscous: To prepare the Israeli couscous, melt the butter in a saucepan over medium heat. Add the chopped onion and sauté until it becomes soft and translucent. Add the couscous to the saucepan and cook with the sautéed onion for about a minute, stirring constantly. Then, pour in the chicken stock. If you don’t have stock, you can substitute water.
6. Simmer the Couscous: Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and continue simmering for about 8 minutes, or until the couscous is soft and most of the liquid has been absorbed. It’s normal for a little liquid to remain.
7. Rinse and Drain the Couscous: Empty the contents of the saucepan into a fine-mesh strainer and rinse with cold water. This step is important because it rinses off the starch that was released during simmering, preventing the couscous from becoming sticky. Return the rinsed and drained couscous back into the saucepan and reheat slightly over low heat.
8. Sear the Lamb: Preheat your oven to 375 degrees Fahrenheit. If your pistachio nuts are unsalted, sprinkle the rack of lamb with a pinch of salt. Using an oven-proof skillet, heat the olive oil over moderately high heat. When the oil is hot, carefully sear the lamb rack until browned on all sides, about 5 minutes per side. This step creates a flavorful crust and helps to seal in the juices.
9. Add the Pomegranate Molasses and Pistachio Crust: Remove the skillet from the heat. Slather both sides of the lamb rack with pomegranate molasses. Then, with the meaty side of the lamb rack facing up, pack the pistachio nut crumb mixture firmly on top, pressing it gently to adhere.
10. Roast the Lamb: Place the skillet in the preheated oven and roast until the internal temperature reaches 140 degrees Fahrenheit for rare. This will take approximately 15-20 minutes, but it’s essential to use a meat thermometer to ensure accurate doneness. Remember that the internal temperature will continue to rise slightly as the lamb rests.
11. Rest the Lamb: Remove the skillet from the oven and allow the lamb to rest for a few minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
12. Combine the Couscous Ingredients: While the lamb is resting, combine the cooked couscous with the preserved lemon or lemon zest, chopped dried apricots, pomegranate seeds, and chopped mint, cilantro, and parsley. If desired, toss the couscous with a splash of olive oil and a small amount of lemon juice from the zested lemon.
13. Carve and Serve: Carve the rack of lamb into individual chops. Spoon the couscous onto a plate and arrange the chops on top. Serve immediately and enjoy!

Expert Tips & Tricks

• Doneness: Use a reliable meat thermometer for accurate doneness. Remember that the internal temperature will rise a few degrees as the lamb rests.
• Pistachio Crust: For a more intense pistachio flavor, lightly toast the nuts before grinding. Be careful not to burn them!
• Preserved Lemon: If you don’t have preserved lemon, the zest of one lemon provides a bright and zesty flavor.
• Make Ahead: The Israeli couscous can be made ahead of time and reheated before serving.
• Spice it Up: Add a pinch of red pepper flakes to the couscous for a touch of heat.

Serving & Storage Suggestions

Serve the Pistachio-Crusted Moroccan Rack of Lamb with Israeli Couscous immediately after carving. Garnish with extra pomegranate seeds and fresh herbs for a beautiful presentation.

• Storage: Leftover lamb should be stored in an airtight container in the refrigerator for up to 3 days. The couscous can also be stored in the refrigerator for up to 3 days.
• Reheating: Reheat the lamb gently in a skillet over low heat or in a preheated oven at 300 degrees Fahrenheit until warmed through. Reheat the couscous in a skillet with a splash of water or broth to prevent it from drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	669.6 kcal	N/A
Calories from Fat	268 g	40%
Total Fat	29.8 g	45%
Saturated Fat	7 g	35%
Cholesterol	18.9 mg	6%
Sodium	340.8 mg	14%
Total Carbohydrate	87.1 g	29%
Dietary Fiber	11.4 g	45%
Sugars	28.3 g	113%
Protein	19.3 g	38%

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs for a gluten-free version.
• Nuts: If you’re allergic to pistachios, try using almonds or walnuts instead.
• Couscous: Quinoa can be substituted for the Israeli couscous for a healthier option.
• Vegetarian: Substitute the lamb with grilled halloumi cheese for a vegetarian version.

FAQs (Frequently Asked Questions)

Q: Can I use regular couscous instead of Israeli couscous?
A: Yes, you can. However, Israeli couscous has a unique texture that works well in this recipe. You may need to adjust the cooking time slightly if using regular couscous.

Q: How can I tell if the lamb is cooked to the correct temperature?
A: The best way is to use a meat thermometer. Insert it into the thickest part of the lamb, avoiding the bone. 140°F is rare, 150°F is medium-rare, and 160°F is medium.

Q: Can I make the pistachio crust ahead of time?
A: Yes, you can prepare the pistachio crust a day in advance and store it in an airtight container at room temperature.

Q: What can I substitute for pomegranate molasses?
A: If you don’t have pomegranate molasses, you can use a mixture of balsamic vinegar and brown sugar as a substitute.

Q: Can I grill the rack of lamb instead of roasting it in the oven?
A: Yes, grilling is a great option. Preheat your grill to medium-high heat and grill the lamb for about 5-7 minutes per side, or until it reaches the desired internal temperature.

Final Thoughts

I hope this recipe inspires you to bring a taste of Morocco into your kitchen. The combination of tender, flavorful lamb, crunchy pistachio crust, and vibrant couscous is truly unforgettable. Don’t be afraid to experiment with the spices and ingredients to create your own unique twist on this dish. Enjoy the journey, and please share your culinary creations with me!