• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, D, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 21/2; domestic large eye lamb racks

  2. 32 tbsp. olive oil

  3. 4 sprigs rosemary, roughly chopped

  4. 6 cloves garlic, peeled, roughly chopped

  5. Moroccan spice rub, recipe follows

  6. 2 tsp. coriander seeds

  7. 2 tsp. cumin seeds

  8. 1 tsp. fennel seeds

  9. 1 tsp. tumeric

  10. 2 tsp. salt

  11. 2 tsp. freshly ground black pepper

  12. 1 tsp. ground cinnamon

  13. 1 tsp. paprika

  14. 1/2; tsp. cardamom

  15. 12 pieces baby sunburst squash, tops trimmed

  16. 2 tbsp. melted butter

  17. 1 tbsp. honey

  18. 1 tbsp. Moroccan spice rub

  19. 1 tbsp. fresh lemon juice

  20. 1 tsp. lemon oil

  21. 20 asparagus, peeled up to the tips

  22. 1 bunch chives, blanched for 5 seconds, shocked in ice water

  23. Butter

  24. 500ml vegetable stock

  25. 1 tsp. olive oil

  26. 1 tsp. lemon zest

  27. 1 tsp. salt

  28. 1 tsp. Moroccan spice rub

  29. 400g Moroccan couscous

  30. 500ml veal stock

  31. 125ml port

  32. 125ml merlot

  33. 2 bay leaves

  34. 6 sprigs fresh thyme

  35. 8 whole black peppercorns

Instructions Jump to Ingredients ↑

  1. Barbecued lamb chops with a butternut squash ring, couscous, asparagus 1) 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.

  2. 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. Barbecue the racks over high heat for 3 minutes on both sides. At this point lamb can be finished in a 200 degree C oven in about 5 minutes for medium rare.

  3. For the squash rings: Preheat the oven to 180C/Gas Mark 4. Peel the squash. Starting at the top of the squash cut horizontally through squash at 2-cm 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.

  4. 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.

  5. 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.

  6. For the red wine sauce: Reduce all ingredients to a nice consistency and strain through a chinois.

  7. Serve the lamb with the squash rings, asparagus, couscous and red wine sauce.


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