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Recipe: Rack of Lamb with a Beetroot And Horseradish Couscous

Categories: Superchefs

Yield: 1 servings 

      1    Rack lamb; freshly trimmed
      1    Sprig fresh rosemary
      1 pk Couscous
    250 g  Cooked fresh beetroot; (9oz)
      1    Clove garlic
           Fresh horseradish root
      1 bn Chives
    125 ml Creme fraiche; (4fl oz)
      1 cn Harissa
      2    Oranges
    200 ml Extra virgin olive oil;
           -- (6.6fl oz)

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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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