ROASTED LAMB T-BONE WITH COUS COUS

Recipe: ROASTED LAMB T-BONE WITH COUS COUS

Summary: R&R FINE CATERING – Blake and Amber Rushing

Ingredients

  • 2 cups water
  • 1 Tbsp. olive oil
  • 1 Tbsp. salt
  • 1 cup cous cous
  • 8 lamb T-bones
  • 8 red onion (1/2” slices)
  • 1 cup golden raisins
  • ½ cup water
  • ¼ cup white vinegar
  • 5 eggs
  • 3 Tbsp. white vinegar

Instructions

  1. Boil 2 cups water with olive oil and salt.
  2. Pour over the cous cous and cover with plastic wrap.
  3. Fluff with a fork.
  4. Get grill or flat top hot.
  5. Season lamb T-bones with salt and pepper and roast until medium rare – about 7 minutes.
  6. Let rest. While lamb is cooking, coat red onion slices with olive oil and grill until tender and caramelized, about 10 minutes.
  7. Place golden raisins in a pan and add a ½ cup water and ¼ cup vinegar.
  8. Boil for 10 minutes.
  9. Crack eggs into a small bowl.
  10. Have a tall pot of water on stove just below a simmer.
  11. Add 3 Tbsp. white vinegar to help hold the egg white to the yolk.
  12. Gently stir water in circular motion and drop eggs in one at a time.
  13. Wait about 5 minutes, stirring water gently and being careful not to boil.
  14. Remove gently and set aside covered to warm.
  15. Plate and garnish with pomegranate seeds.
  16. Serves 4