• French the lamb Rack (optional)
• Slice in between lamb rack bones half way down
• Use butcher string to pull off excess meat, this is called Frenching (watch video at end of recipe)
• Truss lamb rack (watch video at end of recipe)
• Season rack with paprika, Kosher salt and pepper (light coating)

Israeli Cous Cous and Vegetables

• 
  Thinly slice about 2 Tablespoons of ginger root and then chop finely
  Add carrots and ginger to mortar & pestle and mill
  
  
  
• Add 1 oz olive oil and water as needed. Season with salt and pepper and reserve. Dice the red onion.
• Thinly slice fennel bulb, carrots mixture & Thai chili.
• In a separate pan heat oil add red onion, fennel, Thai chili, bay leaves, garlic & parsley. Lightly saute then add couscous and cook until lightly toasted (about 2 minutes)
• Add water as needed and cook the couscous mixture until tender.
• When mixture is tender and water is absorbed add butter, carrot slices, fenugreek leaves, paprika & lemon juice. Season with salt and pepper to taste and reserve

Finish and Serve

• Grill lamb rack on a low fire, try to use indirect heat and avoid having the lamb drip fat on top of flames, which will ignite.
• Slow cook on the grill allowing the smoke to bathe the meat
• 
  When the meat starts to render through (fat becomes translucent) place on high heat and sear to internal temperature 125-130 F
• Allow the meat to rest. Remove twine, cut into double or triple bone servings. Serve on the vegetable mix.