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Herbed Lamb with Cauli-Couscous

If you’re in need of an elevated dinner recipe, look no further. This Herbed Lamb with Cauli-Couscous is packed with flavor and makes a beautiful presentation to share with people you love.

Lamb is a nutritional powerhouse, especially if you can find pasture-raised, which boasts extra phytochemicals from a variety of native plants. I love using cauliflower to create a fiber-rich, grain-free alternative to couscous, tossed in anti-inflammatory turmeric for the perfect side dish.

A cool yogurt sauce and zesty herb salsa top it all off for a well-rounded meal.



  • 1 (1 ½ pound) lamb rack, room temperature
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground pepper
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh marjoram, chopped
  • 1 lemon, zested
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil, divided


1 large cauliflower, cut into florets
1 tablespoon olive oil
¼ teaspoon sea salt
¾ teaspoon ground turmeric


½ cup sheep or goat Greek yogurt
2 garlic cloves, microplaned
½ lemon, zested

Herb Salsa

  • ⅓ cup parsley, finely chopped
  • ½ lemon, zested
  • 2 tablespoons lemon juice
  • 1 tablespoon capers, chopped
  • 1 teaspoon anchovy paste
  • 1 garlic clove, microplaned
  • 2 tablespoons olive oil


1. Preheat the oven to 450℉. Prepare the lamb rub by combining all of the ingredients in a small bowl. Then rub the rack with the herb mixture on both sides (*This process could be prepared 24 hours ahead and kept in the fridge until ready to cook). Allow the meat to reach room temperature before transferring into the oven once ready to cook.

2. Once the oven is heated, place the rack into a baking dish and roast for 25 minutes, or until a thermometer measures 135-144℉ for medium doneness. After 25 minutes remove from the oven and allow the rack to rest for 10 minutes.

3. While the lamb is resting, make the cauliflower couscous by adding the florets to a food processor, pulse until they resemble couscous.

4. Heat oil in a large skillet over medium-high heat. Add the cauliflower couscous and sauté until lightly golden. Add the salt and turmeric and continue cooking until the cauliflower is relatively soft and dry. About 5-7 minutes.

5. Prepare the yogurt sauce by combining all the ingredients into a bowl and stirring together.

6. Prepare the herb salsa by combining all the ingredients into a bowl and stirring together.

7. Once the lamb has rested for 10 minutes, cut into chops using a sharp knife. To serve, transfer the couscous onto a serving platter and drizzle with the yogurt, then transfer the chops to the platter and drizzle with the herb salsa.



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