- 1Season the racks of lamb with salt and drizzle over some oil, so that they do not stick to the grill. Grill the racks for about 10 minutes per side, so they get nicely colored and the excess fat crisps up. The racks are ready (medium rare) when the meat’s internal temperature reaches about 135°F (57°C). Then wrap the lamb in foil and let it rest for about 7-10 minutes.(a good tip is to grill the racks on the foil, so they won’t get too brown or burnt).
- 2For the dill pesto: Simply grind up all the ingredients in a food processor until they are smooth and even. Then, open the foil and spread the dill pesto over the racks. Cut the racks into chops and serve with couscous.
- 3For the couscous: Put the chicken stock in a saucepan. Pour in the olive oil and bring it quickly to the boil. Then remove the saucepan from the stove and add the couscous. Cover with a lid and let it sit for about 8 minutes. In the meantime, prepare the marinade for the vegetables which will be added to the couscous. For the marinade: mix the garlic, ginger, lime zest, lime juice, olive oil, chopped mint, salt and sugar in a bowl. Next, toss into the marinade the baby carrots, cherry tomatoes and cucumber. Then add the ready-cooked couscous and mix with the marinated vegetables. Garnish the couscous with edible blue flowers. Serve with the lamb chops.