Moroccan Spiced Lamb Rack with Pumpkin Couscous Salad

Ingredients:

• 600g Our Cow Grass Fed Lamb Rack 
• ¼ cup fresh parsley 
• ¼ cup fresh mint 
• ¼ cup olive oil 
• 2 tbsp garlic paste 
• 2 tsp Moroccan seasoning 
• 1 tsp cumin 
• 1 tsp turmeric
• Salt and pepper 

Pumpkin and couscous salad:

• 500g diced pumpkin 
• ½ cup couscous, uncooked 
• 410g canned chickpeas, rinsed and drained 
• 1 cup cos lettuce, shredded
• ½ a red onion, diced 
• ⅓ cup sun-dried tomatoes 
• 150g feta, crumbed
• Juice of 1 lemon 
• 2 tbsp olive oil 
• Salt and pepper

Cooking instructions:

1. Blend the parsley, mint, olive oil, garlic paste, Moroccan seasoning, cumin, turmeric, salt, and pepper until a paste forms. 
2. Pat the Our Cow Grass Fed Lamb Rack dry with a paper towel, then coat generously with the marinade. Leave to marinate at room temperature for 45 minutes before cooking.
3. Preheat the oven to 200°C. Place the diced pumpkin on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes, turning halfway, until golden. 
4. Heat a large frying pan over medium-high heat. Place the marinated lamb in the hot pan and sear for 3 minutes on each side or until golden brown. Transfer the lamb to a baking tray and bake for 15-20 minutes, or until the lamb is cooked to your liking (removed from the oven at an internal temp of 51°C for medium rare)
5. Remove from the oven, loosely cover with foil and rest for 10 minutes before slicing.
6. Place the couscous in a heatproof bowl and prepare according to the packet instructions. Fluff with a fork and allow to cool slightly.
7. To a salad bowl, add the couscous, chickpeas, cos lettuce, red onion, sun-dried tomatoes, roasted pumpkin and feta. Gently toss to combine.
8. Whisk together the lemon juice and olive oil. Season with salt and pepper, then pour over the salad and toss to coat.
9. Slice the lamb rack into individual cutlets and serve alongside the pumpkin and couscous salad.