Heat up a wide frying-pan and place the racks in fat-side down then cook over a moderate heat to render the fat from them and also to colour the fat a lovely dark golden brown. You won’t need to add any fat to the pan. Once coloured, tip excess fat from the pan and discard.
Season the racks all over quite generously with salt and freshly ground black pepper. Turn them over in the pan and cook to colour the underside of the racks.
If your frying-pan is ovenproof then place it in the oven, or transfer the racks to a roasting dish.
Place the lamb rack on top of the still warm cous cous and tuck in some steamed greens such as spinach. Spoon some tomato relish on top and it’s ready.
© 2010 Peter Gordon. All rights reserved.