Ras El Hanout Lamb Loin with Moroccan Couscous and Labneh
this rich and aromatic dish pairs nicely with a glass of 2018 Oakville Cabernet
Ingredients
4-6 servings
For Lamb:
2 boneless lamb loin, about 1 ½ pounds
As needed, ras el hanout
2 tablespoons extra-virgin olive oil
For Couscous:
2 cups Israeli couscous, cooked to package directions with a pinch of saffron
5 each dried apricot, cut into ¼ inch dice
1 piquillo pepper from jar, rinsed and diced
5 each Castelvetrano olives, sliced
3 tablespoons mint chiffonade
Salt and pepper to taste
For Labneh:
1 cup Greek yogurt
1 clove garlic minced
¼ teaspoon salt
2 teaspoons molasses
1 tablespoon mint, chiffonade
METHOD
Lamb:
Preheat oven to 400°.
Season lamb with salt and generous amount of ras el hanout.
In large sauté pan over medium high heat, add olive oil and heat until hot, but not smoking.
Add lamb and sear on all sides until golden brown, about 5 minutes, being careful not to burn spices. Transfer to oven and continue cooking for another 12-15 minutes, or until medium rare. Remove from oven and let rest for 10 minutes before slicing.
Couscous:
Combine the listed ingredients in a small bowl and toss well to combine.
Labneh:
Combine the listed ingredients in a small bowl and mix well.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
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