Pistachio Encrusted Rack of Lamb with Couscous

(WJBK) - Get this recipe courtesy of the Cotswold Cafe located inside the Edsel & Eleanor Ford House in Grosse Pointe Shores, Mich. Learn more at fordhouse.org .

1 French cut rack of lamb
2 Tbsp Dijon mustard
2 oz finely chopped shelled pistachios
Salt & pepper to taste

1 cup Israeli (pearl) couscous
1 ½ cups chicken stock
2 oz finely chopped white onion
1 oz finely chopped carrot
1 oz finely chopped celery
2 cloves of garlic - minced
1 Tbsp olive oil

1 lemon – cut into wedges

For the lamb:
Season the rack of lamb with salt & pepper.
Spread Dijon mustard evenly over the flesh side of lamb rack.
Sprinkle the chopped pistachios over Dijon mustard and pack them down onto lamb.
In a hot skillet, sear pistachio side of lamb in olive oil until golden and crusty.
Place in a 350 degree oven and cook to 130 degrees for medium rare & 140 degrees for medium. Use a meat thermometer to check internal temperature.
Lamb will continue to cook to desired doneness during resting period.
Pull lamb out and let rest for at least 10 minutes before cutting.

For the couscous:
In a 4 quart sauce pot, sauté onion, celery, carrot, and garlic in olive oil for 2 – 3 minutes.
Add chicken stock and bring to a boil.
Add couscous, stir well, and reduce heat to low.
Cover and simmer for 15 minutes or until liquid is absorbed.
Remove from heat and fluff with a fork.

Plating:
Pile couscous in center of plate or platter.
With a sharp knife cut lamb straight down, between bones.
Arrange lamb chops leaning against couscous.
Garnish with lemon wedges.
Alternate garnish: Diced tomatoes, feta cheese, & chopped parsley.