Valentine's Rack of Lamb

60 min.
4 Servings
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Channel the passion you feel for your loved one into your cooking with this rack of lamb recipe. It’ll show you how to create a rich and delicious roast rack of lamb over couscous and veggies for a meal you’re sure to fall in love with.


  • 2 zucchini squash
  • 1 red bell pepper
  • 1 fennel bulb
  • 2 cloves garlic
  • 1½ lbs. Thomas Farms lamb rack
  • 2 tsp. kosher salt, divided
  • 1 Tbsp. Market District shawarma seasoning
  • ½ bunch cilantro
  • ½ bunch Nature’s Basket organic mint
  • ½ bunch fresh parsley
  • ¼ tsp. Market District crushed red pepper
  • 1 tsp. Giant Eagle paprika
  • 1 Tbsp. Giant Eagle red wine vinegar
  • 5 Tbsp. + 1 tsp. Market District extra virgin olive oil, divided
  • ½ cup Giant Eagle 100% orange juice—no pulp
  • 1 cup RiceSelect™ couscous – original


  Prep Time: 20 min. • Cook Time: 40 min.

Preheat oven to 450°F.

Trim the ends of the zucchini and cut into 2-inch long sticks. Stem and core the red pepper and cut into ½-inch wide strips. Cut the fennel in half lengthwise and ‘V’ cut out the core, then cut lengthwise into strips. Peel and chop the garlic. Rub the rack of lamb with 1 teaspoon of salt and 1 tablespoon of the shawarma spice.

Chop the cilantro, mint and parsley. Combine the chopped herbs in a bowl with the crushed red pepper, paprika, chopped garlic, red wine vinegar, ¼ teaspoon of salt and 3 tablespoons of olive oil.

Heat a frying pan big enough to hold the lamb rack over medium-high heat. Once hot add 2 teaspoons of olive oil and the lamb rack, fat side down. Sear until the fat is light golden brown, about 4 minutes. Place pan and lamb in oven, still with the fat side down. Roast to your desired doneness; about 25 minutes for medium rare, turning over about halfway through the cooking time. Remove from oven, cover loosely with foil and keep in a warm place for 15 minutes.

As soon as you remove the lamb from the oven toss the zucchini, fennel and red peppers on a sheet pan with 2 teaspoons of olive oil and ½ teaspoon of kosher salt. Spread in a single layer on the sheet pan and place in the oven. Roast until just tender, about 7 minutes. While the vegetables are roasting cook the couscous; in a small pot combine the orange juice with ½ cup water, 1 tablespoon of olive oil and ¼ teaspoon of salt. Bring to a boil then stir in the couscous, cover and remove from the heat. Let sit undisturbed for 7 minutes. Remove the cover and fluff with a fork. Combine the roasted vegetables and couscous.

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