Grilled Lamb Chops With A Butternut Squash Ring, Couscous, Asparagus
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
55
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Olive Oil4 sprigs
Rosemary (roughly chopped)6 cloves
Garlic (peeled, roughly chopped)1 tsp
Spice Rub (moroccan)1
Butter1 tbsp
Honey1 tbsp
Lemon Juice (fresh)1 tsp
Lemon Oil2 cups
Vegetable Stock1 tsp
Lemon Zest1 tsp
Salt2 cups
Couscous (moroccan)1 cup
Port1 cup
Merlot6 sprigs
Thyme (fresh)2 tsps
Coriander Seed2 tsps
Cumin Seed1 tsp
Fennel Seed1 tsp
Turmeric2 tsps
Kosher Salt1 tsp
Ground Cinnamon1 tsp
Paprika1 tsp
CardamomDirections:
1
For the Lamb: Trim all fat from the lamb racks and cut each lamb rack into 4 pieces
2
Marinate the lamb in the olive oil, rosemary, and garlic for at least 1 day and up to 7 days, refrigerated
3
Remove the lamb from the marinade and remove all the rosemary and garlic sticking to the meat
4
Use 1 tablespoon of the spice rub to coat the racks
5
Grill the racks over high heat for 3 minutes on both sides
6
At this point lamb can be finished in a 400-degree oven in about 5 minutes for medium rare
7
For the Squash Rings: Preheat the oven to 350 degrees F
8
Peel the squash
9
Starting at the top of the squash cut horizontally through squash at 1-inch intervals until you have 4 pieces
10
Using a pastry ring cutter remove inside of each piece so that you have a ring
11
Place rings in a baking dish
12
In a bowl combine the butter, honey, 1 tablespoon of the spice rub, lemon juice, and lemon oil
13
Pour over the squash rings
14
Cover with foil and bake for about 20 minutes or until the rings are soft
15
For the Asparagus: In boiling water blanch asparagus for about 2 minutes or until al dente
16
Shock in an ice bath
17
Use the chives as string to tie bundles of 5 asparagus together
18
When ready to serve saute the bundles in butter just until warmed through
19
For the Couscous: In a small pot bring the vegetable stock, 1 teaspoon olive oil, lemon zest, 1 teaspoon salt, and 1 teaspoon of the spice rub to a boil
20
Add couscous, stir, cover, and remove from heat
21
Couscous will be ready in about 5 minutes
22
For the Red Wine Sauce: Reduce all ingredients to a nice consistency and strain through a chinois
23
Serve the lamb with the Squash Rings, Asparagus, Couscous and Red Wine Sauce
24
For the Moroccan Spice Rub: Toast the coriander, cumin, fennel and grind in a spice grinder to a powder and add to the other spices
25
Mix well