-
1
For the lamb: Whisk together 1 cup oil, the fennel seeds and thyme.
-
2
Add the lamb to the marinade and let sit until ready to cook.
-
3
For the romesco sauce: Meanwhile, preheat the oven to 300 degrees F. Roast the garlic by placing the cloves on a baking sheet and drizzle a bit of olive oil on top.
-
4
Roast until the garlic is soft, 20 minutes.
-
5
Toast the almonds and hazelnuts in a frying pan.
-
6
Remove and set aside.
-
7
Pour a few tablespoons of the olive oil into a frying pan and quickly fry the bread until both sides are browned.
-
8
Remove and let cool on a plate or paper towel.
-
9
Saute the tomatoes in the same pan, adding oil if needed, for 4 to 5 minutes.
-
10
Remove the pan from the heat.
-
11
Once the bread is cool, add to a food processor with the nuts and tomatoes and blend.
-
12
Add the roasted garlic along with the piquillo and roasted peppers and process on high for 2 to 3 minutes.
-
13
Add the vinegar and pepper flakes.
-
14
While the processor is running, slowly drizzle in the remaining oil.
-
15
Add salt and black pepper to taste.
-
16
For cooking the lamb: Turn the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat.
-
17
Sear the rack of lamb for 1 to 2 minutes on all sides.
-
18
Set aside for a few minutes, and cover the ends of the bones with foil to prevent charring.
-
19
Arrange the rack bone-side down in the skillet.
-
20
Roast the lamb for 12 to 18 minutes, depending on the degree of doneness you want, checking the temperature with a meat thermometer.
-
21
Let it rest for 5 to 7 minutes, loosely covered.
-
22
For the couscous: Bring the chicken stock to a boil, and then add the saffron and salt and pepper to taste.
-
23
Pour the hot stock over the couscous, cover and let stand for 10 minutes prior to serving.
-
24
For the zucchini: Saute the zucchini with the garlic and salt and pepper to taste.
-
25
To serve, carve each rack between the bone into 3 pieces and arrange vertically with the romesco sauce underneath.
-
26
Stack the zucchini between lamb with the couscous on the side.
-
27
Garnish with garbanzo beans.
