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
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