Roast rack of lamb on Israeli cous cous with tomato, tamarind & coriander relish

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Preparation info

  • For

    4

    • Difficulty

      Medium

Appears in

Fusion: A Culinary Journey

Fusion

By Peter Gordon

Published 2010

  • About

Coming from New Zealand, where I think most of the world’s tastiest lamb and mutton comes from, I had eaten my fair share of lamb by the time I left, aged 18, to train in Australia. I have to say that I had never eaten a dish like this in my youth, but I like to think I would have loved it. I discovered Israeli cous cous in London in the mid-’90s and was intrigued by it as I’d only ever seen the small granular cous cous so familiar to the North African kitchen. To me it seemed more like a p