Lamb rack with couscous salad recipe | Gourmet Traveller

Ingredients

• 6 garlic cloves, peeled
• 4 preserved lemon quarters, rinsed, flesh discarded, rind coarsely chopped
• 2 tbsp baharat (see note)
• 1 tbsp Aleppo pepper (see note), plus extra to serve
• 1 tbsp sumac
• 70 ml extra-virgin olive oil, plus extra to serve
• 1 lamb rack (4 cutlets per rack), French-trimmed, cap on
• Labne and lemon wedges, to serve
• Pearl couscous
• 300 ml chicken stock
• 150 gm pearl couscous
• ¼ cup each loosely packed torn mint and flat-leaf parsley
• Juice and zest of 1 lemon