Rack of lamb with a beetroot and horseradish couscous
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rack lamb; freshly trimmed | |
| 1 | Sprig fresh rosemary | |
| 1 | pack | Couscous |
| 250 | grams | Cooked fresh beetroot; (9oz) |
| 1 | Clove garlic | |
| Fresh horseradish root | ||
| 1 | bunch | Chives |
| 125 | millilitres | Creme fraiche; (4fl oz) |
| 1 | can | Harissa |
| 2 | Oranges | |
| 200 | millilitres | Extra virgin olive oil; (6.6fl oz) |
Directions
Roast the rack of lamb with the rosemary. Chop the beetroot and make the couscous along with garlic and horseradish. Combine chives and creme fraiche. Make the dressing with orange, harissa and olive oil. Assemble and serve.
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