Crown Lamb Rack with Green Herb Couscous
It's wise to order the roast a few days ahead. Have your butcher trim the fat from the lamb rib racks, trim the bone ends, cut off the backbone for easy carving between ribs, and tie racks together to make a crown roast. You can toast the pine nuts (step 3) up to 1 day ahead; cover and store at room temperature. You can also prepare the couscous (step 4), but don't add the peas; cool, cover, and chill. While the roast rests (step 6), in a microwave-safe bowl, mix peas with the cold couscous and heat in a microwave oven at full power (100%), stirring occasionally, until steaming, 3 to 4 minutes total. Mix the chopped herbs with the hot couscous and use more fresh herbs for garnish.