Recipe Courtesy of Richard Blais

Ingredients:

Lamb:
1 Rack of Lamb
Curry Powder
Salt
Pepper

Glaze:
1/2 cup Honey
1 Tbsp Garam Masala

Couscous:
2 heads of Cauliflower
1/4 Cup Cilantro
1/2 Cup Red Peppers
1/2 Cup Yellow Peppers
1/2 Cup Onions
4 Cloves of Garlic
1/2 Cup Boiled Peanuts
1/2 Cup Raisins
Juice of 2 Lemons
2 Tblsp Lamb Fat
Salt
Pepper

Sauce:
2-3 Small cans/bottles of Root Beer

Directions:

Lamb:

Rub salt pepper and Curry powder on meat. Cook in oven at 350 degrees for approximately 1.5 hours. The inside should still be rare when you remove the rack from the oven. Remove lamb from oven and let rest for 20 minutes. Brush the glaze over the lamb onto the lamb (using a food safe brush). Before pouring glaze, make sure to set some lamb fat aside for the couscous.

Glaze:
Combine Honey and Garam Masala and in small pan and cook over medium heat until it forms into a glaze.  

Couscous:
Break down two heads of cauliflower with your fingers as small as possible.  Add the cauliflower into a food processor and pulse until it looks like couscous (a small grain size).

Finely dice the cilantro, peppers, Onion and garlic and saue in pan with peanuts, raisins, lemon juice and 2 tablespoons of lamb fat. Saute until peppers and onions are soft.

In a large bowl combine cauliflower and sauted vegetables. Mix together and add a small amount of lamb fat, salt and pepper to taste.

Place the lamb and glaze on top of the couscous

Sauce:
Place 2-3 small cans or bottles of your favorite root beer into a sauce pan over medium heat until the root beer becomes 1/3 of what it was originally.  Spoon the sauce on the dish around the Lamb and couscous prior to serving

Serves 4

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