Ras El Hanout Lamb Loin with Moroccan Couscous and Labneh

Saturday, April 27th, 2024

From the Davis Estates Culinary Team, a bite that pairs effortlessly with Davis Estates Oakville Cabernet Sauvignon.

Ingredients

Serves 4 to 6

Ras El Hanout Lamb Loin

2 boneless lamb loin, about 1 ½ pounds
As needed, ras el hanout
2 tablespoons extra-virgin olive oil

Couscous

2 cups Israeli couscous, cooked to package directions with a pinch of saffron
5 each dried apricots, cut into ¼ inch dice
1 piquillo pepper from jar, rinsed and diced
5 each Castelvetrano olives, sliced
3 tablespoons mint chiffonade
Salt and pepper to taste

Labneh

1 cup Greek yogurt
1 clove garlic minced
¼ teaspoon salt
2 teaspoons molasses
1 tablespoon mint, chiffonade

Method

Ras El Hanout Lamb Loin

Preheat oven to 400°F.
Season lamb with salt and generous amount of ras el hanout.
In large sauté pan over medium high heat, add olive oil and heat until hot, but not smoking.
Add lamb and sear on all sides until golden brown, about 5 minutes, being careful not to burn spices.
Transfer to oven and continue cooking for another 12-15 minutes, or until medium rare.
Remove from oven and let rest for 10 minutes before slicing.

Couscous

Combine the above in a small bowl and toss well to combine.

Labneh

Combine the above ingredients in a small bowl and mix well.

To Finish

On a warm plate, spread a generous amount of Labneh. Place the Ras El Hanout Lamb Loin on top. Garnish with a spoonful of Couscous on the side. Serve immediately with a glass of Oakville Cabernet Sauvignon.

Our Ras El Hanout lamb, fragrant Moroccan couscous, and cool labneh combine for a spice‑meets-silk moment, perfect beside Davis Estates Oakville Cabernet Sauvignon.