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

Deselect All

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

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

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