This beautiful, and delicious Moroccan inspired rack of lamb with turmeric couscous is just so perfect, I am obsessed.
Preheat your oven to 400 degrees.
In a food processor, blend garlic, mint, turmeric, cilantro, cumin, lemon zest, olive oil, salt and pepper and sugar until a thick and creamy marinade forms. Adjust with water if needed, about 1 tablespoon.
Add over your lamb and let sit out to marinade and come to room temperature, about 1 hour.
While your lamb is marinating, make your couscous by sautéing a diced shallot in butter and olive oil in a pot, until translucent. Toss in cumin, turmeric and salt and pepper to bloom the spices another 1-2 minutes.
Next add your broth, and bring to a light simmer. Toss in your cous cous, turn off the heat and let the couscous cook, covered, for another 5 minutes. Open and fluff, toss in lemon juice.
In the meantime, heat a cast iron with a drizzle of oil. Sear your rack of lamb until charred on all sides.
Once seared, add in your oven for another 10 to 15 minutes, until cooked to your desired doneness. Remove from the oven, rest and slice the chops. Serve with your couscous and enjoy!