Method:Roasting

1. Formula

1. 1 1/4 cups water
2. 1 teaspoon kosher salt, divided
3. 1 tablespoon garam masala
4. 4 teaspoons extra-virgin olive oil, divided
5. 1/2 teaspoon freshly ground pepper
6. 1 rack of lamb, exterior fat trimmed
7. 3/4 cup whole-wheat couscous (see Ingredient note)
8. 1/4 cup chopped dried apricots
9. 1/4 cup golden raisins
10. 2 tablespoons pine nuts, toasted if desired
11. 1/4 cup sliced fresh mint
12. 1/4 cup lemon juice

2. Nutrition Information

• Calories: 494 kcal
• Carbohydrates: 50 g
• Dietary Fiber: 7 g
• Fat: 19 g
• Protein: 32 g
• Sugars: 11 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat oven to 450 degrees F. Bring water and 1/2 teaspoon salt to a boil in a small saucepan.
2. Mix garam masala, 1 teaspoon oil, the remaining 1/2 teaspoon salt and pepper in a small bowl. Rub into lamb. Heat 1 teaspoon oil in a large, ovenproof, nonstick skillet over high heat. Cook the lamb, skin-side down, until browned on one side, 3 to 5 minutes. Turn it over and transfer the skillet to the oven. Roast the lamb until an instant-read thermometer inserted into the center reaches 145 degrees F for medium-rare, 6 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into chops.
3. Meanwhile, stir couscous, apricots and raisins into the boiling water. Return to a boil, reduce heat to a low simmer, cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 5 minutes. Stir in pine nuts, mint, lemon juice and the remaining 2 teaspoons oil. Serve the couscous with the lamb.

4. Remark

Notes: