Barbecued lamb chops with a butternut squash ring, couscous, asparagus

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.

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.

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.

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.