Grilled Lamb Chops with a Butternut Squash Ring, Couscous, Asparagus

Total Time:
9 hr 35 min
35 min
8 hr
1 hr

4 servings

  • 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
  • Butter
  • 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 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.

  • 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.

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