Grilled Lamb Chops with a Butternut Squash Ring, Couscous, Asparagus
- Level: Advanced
- Yield: 4 servings
- Total: 9 hr 35 min
- Prep: 35 min
- Inactive: 8 hr
- Cook: 1 hr
Ingredients
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
Directions
- 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.