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Grilled rack of lamb
Chef Pierre grills tender rack of lamb to a perfect medium and serves it on a bed of grain salad made with couscous, along with golden raisins, bell pepper, and carrots. An herb sauce made with fresh rosemary and thyme is the finishing touch on this sophisticated dish.
Nutritional facts
Protein
47g
Carbs
40g
Calories
810
Fat
50g
Ingredients
Lamb, Extra Virgin Olive Oil, Carrots, Rosemary, Black Pepper, Golden Raisins, Garlic, Onion, Kosher Salt, Chicken Base, Thyme, Green Bell Pepper, Red Bell Pepper, Couscous
Reviews
4.0
Based on 21 reviews
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Neena Abraham · 12/18/22
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About Pierre Thiam
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food namely Nigerian, Senegal, Ghana and Côte d'Ivoire. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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