Grilled Lamb Chops with a Butternut Squash Ring, Couscous, Asparagus
Recipe courtesy McCall Catering
Show: Behind the Bash
Episode: San Francisco Opera Gala
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- Recipe categories: Vegetables, Butternut Squash, Wine, Pasta, Couscous, Meat, Lamb, Asparagus,
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By Roger Kowalski
Queens, NY
on May 23, 2010
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I followed this recipe to the T for Mother's Day. I was on the spot and it was the first time i'd cooked dinner for my fiancee's mother. The Morroccan Spice Rub is the star of this dish and its amazing how versatile that mixture is. It's used in the squash, cous cous and lamb and provides an EXCELLENT flavor while maintaining the main flavor profiles used per food type.
This is my new favorite lamb recipe. I multiplied the ingredients for the rub by four so that I can have it saved and ready to go when I need it. I know that's not the best way to prep this dish again because the spices should be toasted and crushed fresh, but its a time saver.