Equipment
* optional
Ingredients
Lamb & Marinade
- 2 lamb racks, frenched, 7-8 ribs each
- 6 anchovy fillets in oil
- 25 g capers, drained
- 4 garlic cloves, peeled
- 10 g fresh rosemary, leaves stripped
- 10 g fresh thyme, leaves stripped
- 60 ml olive oil
- 15 g dijon mustard
Couscous Stuffing
- 200 g couscous, dry
- 300 ml vegetable or chicken stock, hot
- 2 shallots, finely diced
- 1 carrot, brunoise (fine dice)
- 1 zucchini, brunoise (fine dice)
- 40 g dried apricots, diced
- 30 ml olive oil
- 15 ml lemon juice
Nutrition (per serving)
Method
Remove the lamb from the refrigerator 45 minutes before cooking to allow it to come to room temperature. Preheat the oven to 220°C (425°F).
Prepare the rub: In a mortar and pestle (or food processor), crush the garlic, anchovies, capers, rosemary, and thyme into a coarse paste. Stir in the olive oil (60ml) and Dijon mustard until unified.
Shape the crown: Stand the two racks up with bones facing outward and curve them to meet, forming a circle. Tie securely with kitchen twine at the base and the middle. Wrap the exposed tips of the rib bones with small pieces of aluminum foil to prevent burning.
Rub the anchovy-herb paste generously over the meat, focusing on the interior of the crown and the fleshy eye of the chops. Place the crown in a roasting pan.
Roast the lamb at 220°C (425°F) for 10 minutes to sear the fat. Then, reduce oven temperature to 175°C (350°F) and continue roasting until an internal thermometer inserted into the thickest part of the meat reads 52°C (125°F) for medium-rare, approximately 25-35 minutes depending on size.
While lamb roasts, prepare the couscous: In a saucepan over medium heat, sauté diced shallots and carrots in olive oil (30ml) for 5 minutes until softened. Add the zucchini and dried apricots, cooking for another 2 minutes.
Add the hot stock to the vegetable mixture and bring to a simmer. Remove from heat, stir in the dry couscous, cover tightly with a lid, and let stand for 5-10 minutes to steam.
Once the lamb reaches target temperature, remove from oven. Transfer to a serving platter or board, tent loosely with foil, and let rest for at least 20 minutes. The internal temperature will rise to approx 54-57°C (130-135°F) during carryover cooking.
Fluff the couscous with a fork and stir in the lemon juice and fresh herbs if desired. Spoon the hot couscous into the center cavity of the rested lamb crown for presentation. Carve by slicing between the ribs.
Chef's Notes
- Do not fear the anchovies. They will dissolve during roasting, leaving behind a deep savory umami layer rather than a fishy taste.
- Wrapping the bone tips with foil is non-negotiable for a professional presentation; otherwise, they will char and become brittle.
- Bringing the meat to room temperature before roasting ensures even cooking throughout the rack.
- The couscous is cooked separately to ensure it remains fluffy; cooking it inside the raw lamb often results in a greasy or gummy texture.
Storage
Refrigerator: 3 days — Store meat and couscous separately if possible to maintain texture.
Freezer: 1 month — Lamb freezes well; couscous texture may degrade.
Reheating: Reheat lamb gently in a low oven (150°C) with a splash of stock to prevent drying.
