Recipe courtesy of McCall Catering
Save Recipe Print
Grilled Lamb Chops with a Butternut Squash Ring, Couscous, Asparagus
Total:
9 hr 35 min
Prep:
35 min
Inactive:
8 hr
Cook:
1 hr
Yield:
4 servings
Level:
Advanced
Total:
9 hr 35 min
Prep:
35 min
Inactive:
8 hr
Cook:
1 hr
Yield:
4 servings
Level:
Advanced

Ingredients

For the Lamb: 
For the Squash Rings:
For the Asparagus:
For the Couscous:
Red Wine Sauce:
Moroccan Spice Rub:

Directions

Red Wine Sauce:

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.

Moroccan Spice Rub:

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. Mix well.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Lamb Shepherd's Pie

Recipe courtesy of Shauna James Ahern

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Perfectly Grilled Corn on the Cob

Recipe courtesy of Bobby Flay

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.