- Wash and cut the fingerling potatoes in half. Pat dry and toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Place on a lined baking pan and roast for 20 minutes at 350°F.
- Season the lamb rack with the Smoky Chipotle Herbs De Provence and place in a pan set to high heat with 2 tablespoons of oil to sear all sides 2-3 minutes per side. Transfer to the oven for an additional 10-14 minutes until an internal temperature of 118°F is reached for med-rare take out and let rest for 5 minutes covered with foil.
- While the lamb is resting remove the potatoes from oven and reserve warm. Begin by sautéing the pearled couscous blend with a 1/4 cup of lamb demi and season with salt and pepper to taste set aside.
- To plate, place the potatoes on one side of a rectangular platter and the couscous on the other side. Cut the lamb rack in between the bones for 7 good size chops (you will always lose one bone or the last chop is double cut) garnish with fresh herbs and a finial dusting of the Smoky Chipotle Herbs De Provence.
Ingredient availability varies by location*
Great for apps!