Blitz all ingredients in a food processor (except the lamb racks).

Cover the lamb racks with some of the chimichurri, for a kitchen presentation don’t smear the bones.

For cooking, cover the bones with tinfoil and sear both sides of the rack in a hot pan with a little canola oil. Then place in an oven at 200˚C for 10-12 minutes.

Remove from the oven and leave the racks to rest in a warm place for 10 minutes before serving.

Serve with extra chimichurri, roast potatoes and a garden salad.

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Sear first in a hot fry pan to seal in the juices and then roast in the oven for 12 mins @ 200˚C.

Cover loosely with foil and rest for 10 mins before carving into individual chops. Season with salt and pepper.

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In a sealable bag put the lamb cutlets, ras-el-hanout, thyme, garlic and half the oil. Seal the bag and massage well. Set aside to marinade while preparing the salad.

Put the couscous into a large bowl and pour over 1½ cups of boiling water. Stand for 7-10 minutes or until the water has absorbed. Pour over the remaining oil, fluff with a fork and cover with plastic wrap. Microwave for 1 minute on high and fluff again.

Grate the rind from the oranges. Cut away and discard the white pith and finely slice the flesh. Chop the olives finely. Add to the couscous with the orange rind and rub with your hands to mix well. Add the orange slices, herbs, apricots or quince and honey or sugar and use a fork to gently mix in. Season with pepper.

Arrange the couscous on a serving platter, adding a few salad leaves such as rocket, watercress, baby spinach or torn iceberg leaves if wished.

Pan-fry or barbeque the lamb cutlets over a moderately high heat for 2-3 minutes on each side or until cooked to medium-rare. For medium, cook for 1 minute on each side. Arrange the cutlets on top of the salad and serve. If wished, serve with a jug of honey cider dressing.

Ras-el-hanout

Combine all the spiced and sugar in an airtight jar. Store in a cool dark place.

This recipe is courtesy of Allyson Gofton’s cookbook, Good Food Made Simple, photography by Alan Gillard

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Lamb

Sear first in a hot fry pan and then roast in the oven for 12 mins @ 200˚C. Cover loosely with foil and rest for 10 mins before carving into individual chops. Season with salt and pepper & serve with warm green bean Parmesan salad.

Green Bean Dressing

Blend all ingredients in a food processor or finely chop by hand.

Warm Green Bean Parmesan Salad

Blanch (submerge in boiling water for 20-30 seconds) green beans, peas & broad beans in boiling salted water. Strain the beans & peas, place in a mixing bowl, dress the blanched bean & peas mix with the dressing, season & finish with the parsley & Parmesan.

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