Turn on the BBQ!

Prepare the couscous as it instructs in the package and add 5gr of parsley, 5gr of coriander, juice of 1 lime, 80gr pomegranate seeds, pine nuts, the butter, salt and pepper to taste.

Mix it all really well and reserve it in the fridge.

Grab a bowl, place the lamb rack inside and add the olive oil, soy sauce, chopped garlic, the rest of the parsley and coriander, juice of 1 lime, salt and pepper to taste.

Mix it and rub the lamb rack with the marinade.

Put the lamb rack on the grill and start cutting the M. Eryngii mushrooms in long slices.

Use the rest of the marinade to marinate the M. Eryngii slices.

Put the M. Eryngii slices on the grill.

Grill the mushrooms for 2 minutes each side and the lamb rack for 5 minutes each side.

Let the lamb rack rest for 5 minutes and cut it in slices.

Time to plate and enjoy! Place 2 big spoons of couscous on the center of the plate, add the grilled M. Eryngii slices around the couscous, place the lamb on top, and finish it with some chopped parsley and coriander, some pomegranate seeds and pine nuts and it's done.

Enjoy!