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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

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

Description

Food Network Invites You To Try This Grilled Lamb Chops With A Butternut Squash Ring, Couscous, Asparagus Recipe From Behind The Bash.

Food Network