For the Lamb:
- 2 1/2 domestic large eye lamb racks
- 2 cups olive oil
- 4 sprigs rosemary, roughly chopped
- 6 cloves garlic, peeled, roughly chopped
- Moroccan Spice Rub, recipe follows
Moroccan Spice Rub:
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon turmeric
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon cardamom
For the Squash Rings:
- 12 pieces baby sunburst squash, tops trimmed
- 2 tablespoons melted butter
- 1 tablespoon honey
- 1 tablespoon Moroccan Spice Rub
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon oil
For the Asparagus:
- 20 asparagus, peeled up to the tips
- 1 bunch chives, blanched for 5 seconds, shocked in ice water
For the Couscous:
- 2 cups vegetable stock
- 1 teaspoon olive oil
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1 teaspoon Moroccan Spice Rub
- 2 cups Moroccan couscous
Red Wine Sauce:
- 2 cups veal stock
- 1/2 cup port
- 1/2 cup merlot
- 2 bay leaves
- 6 sprigs fresh thyme
- 8 whole black peppercorns
For the Lamb: Trim all fat from the lamb racks and cut each lamb rack into 4 pieces. Marinate the lamb in the olive oil, rosemary, and garlic for at least 1 day and up to 7 days, refrigerated. Remove the lamb from the marinade and remove all the rosemary and garlic sticking to the meat. Use 1 tablespoon of the spice rub to coat the racks. Grill the racks over high heat for 3 minutes on both sides. At this point lamb can be finished in a 400-degree oven in about 5 minutes for medium rare.
For the Squash Rings: Preheat the oven to 350 degrees F. Peel the squash. Starting at the top of the squash cut horizontally through squash at 1-inch intervals until you have 4 pieces. Using a pastry ring cutter remove inside of each piece so that you have a ring. Place rings in a baking dish. In a bowl combine the butter, honey, 1 tablespoon of the spice rub, lemon juice, and lemon oil. Pour over the squash rings. Cover with foil and bake for about 20 minutes or until the rings are soft.
For the Asparagus: In boiling water blanch asparagus for about 2 minutes or until al dente. Shock in an ice bath. Use the chives as string to tie bundles of 5 asparagus together. When ready to serve saute the bundles in butter just until warmed through.
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. Add couscous, stir, cover, and remove from heat. Couscous will be ready in about 5 minutes.
For the Red Wine Sauce: Reduce all ingredients to a nice consistency and strain through a chinois.
Serve the lamb with the Squash Rings, Asparagus, Couscous and Red Wine Sauce.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.