Flavor Forge | Lamb & Herbs

Join us for a culinary journey where we masterfully prepare a Herb-Crusted Rack of Lamb - seared to perfection and coated with a blend of rosemary, thyme, parsley, and breadcrumbs. We'll enhance its rich flavors with a vibrant Mint Chimichurri, blending fresh mint, parsley, garlic, and a touch of red wine vinegar. Complementing this luxurious main, we'll create Herb Lemon Couscous, a zesty side dish that combines couscous with lemon zest, herbs, and a hint of butter. Finally, we'll sweeten the meal with Honey-Glazed Carrots, caramelized with honey and just a whisper of cinnamon, offering a sweet contrast to our herbaceous feast. Whether you're looking to impress at a dinner party or indulge in a gourmet home meal, this episode promises an explosion of flavors and colors.

Herb-Crusted Rack of Lamb with Mint Chimichurri, Herb Lemon Couscous, and Honey-Glazed Carrots
Ingredients:

Herb-Crusted Rack of Lamb
2 racks of lamb (8 ribs each)
2 tbsp olive oil
1 cup breadcrumbs (panko or fresh)
2 tbsp Dijon mustard
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
2 tbsp parsley, finely chopped
1 tsp garlic powder
Salt and pepper, to taste

Mint Chimichurri
1 cup fresh mint leaves
1/2 cup fresh parsley
2 garlic cloves
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper, to taste

Herb Lemon Couscous
1 cup couscous
1 1/4 cups chicken stock (or vegetable stock for a vegetarian option)
1 tbsp olive oil
1 tbsp butter
Zest of 1 lemon
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
Salt and pepper, to taste
Honey-Glazed Carrots

1 lb baby carrots or sliced carrots
2 tbsp unsalted butter
2 tbsp honey
1/2 tsp ground cinnamon (optional)
1 tbsp fresh parsley, chopped (for garnish)