A Perfect Easter Rack: Balsamic Cherry Glazed Lamb with Springtime Couscous

Still looking for that perfect Easter meal?

Look no further!

This springtime infused rack of lamb is great for any holiday; or any day. The lamb is glazed with a lovely mix of springtime flavors like cherries and fresh herbs. The lamb rests on a bed of tender couscous and springtime vegetables like peas.

Couscous is a grain product. Look for organic product made from durum wheat, this is an ancient grain genetically distinct from modern bread wheat. There are three types of couscous: Moroccan, Israeli, and Lebanese. Moroccan couscous is the tiniest and most readily available version. Lebanese is the largest and Israeli resembles peppercorns in terms of size. Couscous is a great source of fiber to maintain gut health and also provides selenium, an important trace element.

Balsamic Cherry Glazed Lamb

Ingredients:

• 1 rack of lamb, or 8 lamb loin chops (Saratoga chops also work well)
• 1 Tbs butter
• 1 shallot, chopped
• 6 oz fresh, pitted or 4 oz dried cherries
• 1/3 cup Cherry Kijafa (or other cherry liqueur)
• ¼ cup balsamic vinegar
• 1 tsp dry mustard
• 1 cinnamon stick
• 1 sprig of rosemary

Directions:

If using dried cherries, let them sit in the liquid for an hour before preparation. Heat the butter in a medium saucepan and melt over medium heat. Add the shallot and soften, 2-3 minutes. Add the rest of the ingredients and simmer for fifteen minutes, the liquid should reduce by ¼ to 1/3.  Remove the rosemary and cinnamon. Using an immersion blender or in small batches in a blender or food processor puree the mixture. It will resemble a thin paste. Remove and coat the lamb. Grill the lamb until done, allow to rest, slice and serve.

Springtime Couscous

• 2 Tbs olive oil
• 2 cups couscous, preferably Israeli type
• 2 ½ cups chicken stock
• 1 cup fresh peas (frozen is OK)
• 1 cup baby carrots cut into a small dice
• 8 oz pearl onions, peeled
• 1 Tbs mint, finely chopped

In a medium sauté pan heat 1 Tbs olive oil. Add the couscous and lightly toast, stirring frequently about 3 minutes. While the couscous is toasting, bring the stock to a boil. Remove the couscous and place in a large bowl, add the stock and cover for 8-10 minutes. While the couscous is finishing, heat the remaining 1 Tbs of olive oil and add the onions and cook for 2-3 minutes. Add the carrots, cook for another minute and then add the peas and cook for another 1-2 minutes. Remove and add to the couscous mixture. Add chopped mint and mix well. Season as needed with salt and pepper.