Grilled Lamb Chops with a Butternut Squash Ring, Couscous, Asparagus Recipe
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Directions:
- 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. 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.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1861.61 Kcal (7794 kJ) | ||
| Calories from fat | 1229.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 136.57g | 210% | |
|---|---|---|---|
| Cholesterol | 35.56mg | 12% | |
| Sodium | 20776.77mg | 866% | |
| Potassium | 341.5mg | 7% | |
| Total Carbs | 129.54g | 43% | |
| Sugars | 11.91g | 48% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 12.33g | 25% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.2mg | 18% | |
| Calcium | 189mg | 19% | |
| Amount Per 100 g | |||
| Calories | 296.87 Kcal (1243 kJ) | ||
| Calories from fat | 196.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.78g | 210% | |
|---|---|---|---|
| Cholesterol | 5.67mg | 12% | |
| Sodium | 3313.28mg | 866% | |
| Potassium | 54.46mg | 7% | |
| Total Carbs | 20.66g | 43% | |
| Sugars | 1.9g | 48% | |
| Dietary Fiber | 0.56g | 14% | |
| Protein | 1.97g | 25% | |
| Vitamin C | 1.4mg | 14% | |
| Iron | 0.5mg | 18% | |
| Calcium | 30.1mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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