Roast Rack of Lamb on Apricot and Almond Couscous

2 racks of young spring lamb
salt and pepper
1 glass red wine
extra virgin olive oil
2 or 3 sprigs fresh mint
2 cloves garlic
2 tbsp Madeira
15g (1/2oz) unsalted butter
Couscous:
125g (4oz) couscous
150ml (5fl oz) light stock (lamb, chicken or vegetable)
pinch of saffron stamens
1 shallot
1 clove garlic
2 tbsp extra virgin olive oil
55g (2oz) blanched almonds
12 no-soad dried apricots
1/2 tsp coriander seeds
2 tbsp freshly chopped mint
2 tbsp freshly chopped chivesPreheat the oven to 225°C/425°F/gas mark 7.

Ask your butcher to French trim the racks for you. Make slits all over the lamb with the point of a small knife. Cut the cloves of garlic into slivers. Insert a piece of garlic and a piece of mint leaf into each slit in the lamb. Season the racks and smear all over with olive oil.

Heat a cast pan or griddle and seal the lamb on all sides. Roast in the pre heated oven for about 8-12 minutes (dpeending on how old the lamb is) until the meat is pink. Rest in a warm place for 10 minutes to tenderise the lamb by allowing the juices to settle back in the meat.

Whilst the lamb is cooking make the couscous: Put grains in to a large bowl. Bring the stock to the boil with the saffron stamens. Pour the boiling stock over the grains, stir with a fork to seperate the grains and season lightly.
Leave to stand for 10 minutes until the grains are fluffy and swollen.

Meanwhile prepare the additional flavouring for the couscous.

Chop the shallots and garlic and fry in a frying pan with the olive oil and coriander seeds. Toast or dy-fry the almonds and add the pan. Chop the apricots and add to the pan. Season.

Stir all the flavourings into the couscous. Keep hot. Stir in the chopped herbs just before serving.

Make a sauce with the roasting juices, the wine and the Madeira scraping up all the sediment into it. Thicken by whisking in the chilled butter and pass through a fine sieve before seasoning and serving.

Divide the couscous between 4 plates. Carve the lamb into chops and serve propped up on the couscous with the sauce poured around.