Rack of Lamb with Couscous

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Ingredients

• 2 Large Butternut Squash 
• 150g Butter 
• Thyme 
• Garlic 
• Saffron 
• Rack of lamb with eight ribs 
• 1 Cup Couscous 
• 1 Cup Boiling water 
• 60g Cubed Feta 
• 30g Sunflower seeds 
• 30g Pumpkin seeds 
• 200g Panko crumbs 
• 200g Parsley Salt and pepper to taste 
• Pomegranate pips – Optional

Method

Preheat oven to 180°C.

Peel butternut and slice into eight rounds 3,5cm thick and 5cm in diameter. Keep the offcuts aside.

Place the rounds with the butter garlic and thyme in a pot on the stove and just cover with water. Simmer on medium to high heat on the stovetop until all the water has evaporated and the butternut is cooked through and has a bit of a crust on the bottom. About thirty minutes. Let it cool for about five minutes in the pot and remove.

With the offcuts of the butternut, boil or steam until soft and process in a food processor until smooth with a knob of butter for flavor and shine. Add saffron to taste.

While the butternut is cooking, slice the ribs into eight portions and sear it for colour in a pan.

Place the lamb in the oven on a tray with some olive oil and rosemary for about 8-10 minutes for medium-rare depending on the oven.

Make the couscous by adding boiling water to the dry couscous and cover for about 5 minutes.

While the couscous is swelling, toast the sunflower and pumpkin seeds in a pan. Fluff the couscous with a fork and add the toasted seeds and cubed feta. Add in the pomegranate pips and toss.

Work the panko crumbs, parsley and salt and pepper in a food processor. Crust the lamb with the crumbs.

Place the couscous, butternut purée and lamb on a plate to serve.