Lamb Rack with Spiced Couscous Salad

What You'll Need

• 1 lamb rack, excess fat trimmed
• 5 tbs olive oil
• 2 tsp sumac 
• 1 red onion, cut into wedges 
• 1 large zucchini, thickly sliced 
• 1 red capsicum, cut into 3cm pieces
• 1 carrot, halved lengthways, thickly sliced
• 300g peeled pumpkin, seeds removed, cut into 3cm pieces 
• 250g cherry tomatoes, halved
• 400g can of chickpeas, rinsed
• 1 cup (200g) couscous
• 1 cup (250g) hot vegetable stock
• 1 tbs Moroccan spice blend 
• 1 large garlic clove, finely chopped
• 1/3 cup parsley leaves, finely chopped + extra leaves for serving 
• zest and juice of 1 lemon
• 1/2 natural yogurt 
• 1/2 bunch coriander leaves, finely chopped

1. Preheat oven to 200°C (180° fan-forced).
2. Place lamb rack in the center of a baking tray lined with baking paper. Brush the lamb rack with 1 tablespoon oil, sprinkle with sumac, season and cook for 25-30 minutes. Remove from oven, cover loosely with foil and rest for 5 minutes.
3. Meanwhile, place pumpkin, carrot, zucchini, capsicum and onion on a large baking tray with baking paper. Drizzle with 1 tablespoon oil, sprinkle with Moroccan spice blend, season and cook 25 minutes.  Add tomatoes and chickpeas and roast for a further 5 minutes or until the vegetables are tender and the chickpeas are warmed through.
4. Place couscous in a large bowl. Add stock, cover with a clean tea towel and stand for 10 minutes. Fluff with a fork.
5. Whisk lemon juice with 2 tbs of oil and stir through couscous. Transfer to a platter and top with roast vegetables. 
6. In a small bowl combine remaining oil, garlic, parsley, lemon zest and juice. Season and stir.
7. In a separate bowl combine yogurt and coriander. Season and stir.
8. Slice lamb racks into individual cutlets and serve with couscous salad, gremolata and coriander yogurt. Garnish with extra parsley leaves.

Tips: 

1. Swap the sumac for any other spice of your choice.
2. Make sure you rest the lamb to maximise tenderness and lock in the juices. For 4-cutlet racks rest for 5 minutes.