Local is Lekker and with everyone following the GREEN trend, keeping produce seasonal and local using Karoo natural lamb is the best. Its naturally raised, grass fed lamb free from hormones.
Karoo rack of lamb with a minted pea and feta cous cous
Yield: 2 people
Ingredients:
1x rack of lamb with 4 bones30ml butter
100g cous cous
150g peas, fresh or frozen
2 cakes of feta cut into cubes
10 mint leaves, finely sliced
45ml olive oil
Seasoning
Method:
· In a hot pan brown the lamb rack all over then place into the oven to cook until medium rare, the lamb should always be served pink.
· Place the cous cous into a bowl and add the exact same amount of boiling water as cous cous, cover the bowl with cling film and set aside to swell.
· Blanch the peas in boiling water until just cooked or warm if frozen.
· Fluff the cous cous with a fork, mix through the peas, chopped mint, seasoning and feta cubes and olive oil.
· When about to serve the cous cous, squeeze over some fresh lemon.
· Once the lamb has rested slice into 4 cutlets each with a bone and serve with the cous cous.
The pictures are from http://www.stockfoods.com/
