Jerk lamb with African-Oriental couscous

This dish came about completely spontaneously because I don't like cooking from recipes. I only knew I wanted to season lamb with jerk seasoning and I was in the mood for couscous. The result is an exciting combination that also looks quite impressive.

Couscous is often described as an oriental side dish because it is frequently prepared in the Middle East. However, its origins lie in North Africa. Combined with jerk, a typical Jamaican spice blend, Caribbean green seasoning (an all-purpose spice essential to Jamaican cuisine), roasted chickpeas, and toasted almonds (found in many oriental dishes), it creates a Jamaican-African-Oriental flavor explosion that you absolutely must try.

Ingredients
1 rack of lamb
2-3 tsp Jamaican Jerk Seasoning. You can find suitable jerk marinades here: Jerk Products
2 tablespoons of Caribbean Green Seasoning, e.g., from Walkerswood or homemade
Discover Jamaican spice blend, All Purpose Seasoning here
A little oil (approx. 2 tbsp)

For the couscous
1-2 cups of couscous
2 carrots
1/2 bunch of spring onions
1 onion
2 bell peppers

For the topping
1 can of chickpeas
100g peeled almonds

preparation
First, "wash" the rack of lamb with a little vinegar water and lemon (this step is optional but essential if you want to cook authentic Jamaican style). To do this, fill a bowl with some water and add a splash of vinegar. Cut the lemon in half, squeeze out the juice, and rub the cut side of the lemon over the lamb. Then pat the meat dry thoroughly with a paper towel.

Marinate
Mix together oil, jerk seasoning, green seasoning, and all-purpose seasoning to make a jerk marinade. Rub the lamb rack with it and marinate for several hours, ideally overnight.

the next day
Remove the rack of lamb from the refrigerator about an hour before grilling and allow it to reach room temperature. Light the grill. First, sear the rack of lamb over direct heat for about 15 minutes until it develops a nice color. Then, move it to indirect heat for about 2 minutes. Check the internal temperature with a meat thermometer if necessary.

Preparing couscous
Sauté all the vegetables for the couscous, starting with the onion and carrots, adding the bell pepper and spring onion last. Pour in the amount of water according to the couscous package instructions, stir in the couscous, and let it swell. Finally, add a little butter.

For the topping, toast the almonds without oil. Sauté the chickpeas in a little oil and season with Jamaican spices . Stir the chickpeas into the couscous once it has finished absorbing the liquid.

Serving
Spread the couscous on a large platter. Cut the lamb rack into chops and place them on top of the couscous. Sprinkle with almonds and serve.

Enjoy!