Provencal Lamb Chops with Honey and Moroccan Couscous
François de Mélogue · Lamb · Main Course · Provencal Recipes · TasteSome people shy away from cooking lamb because they fear that it is difficult to cook. The reality is the opposite. This main course of lamb chops brushed with lavender honey invokes images (and flavours) of lazy summer days in Provence. The roasted lamb is paired with a Moroccan spiced salad that can you can easily prepare in advance.
Bonne appétit and cheers to Indian summer!

Lavender Honey Brushed Lamb Chops Served with Moroccan Chickpea Couscous Salad
Prepare the salad in advance and then the only thing that is left to do when your guests arrive is to roast the lamb. Easy and delicious with all the flavours of Provence combined on a plate.
Ingredients
For the Chickpea Couscous Salad:
- 1 cup Couscous large pearl
- ¼ cup lemon juice freshly squeezed
- ½ cup olive oil
- 2 tsp Moroccan spice blend (see below)
- 2 cans chickpeas
- ½ cup raisins
- 1 clove garlic mashed
- 2 cucumber(s) peeled, seeded, diced
- 2 tomatoes chopped
- 2 Peppers seeded, chopped
- 1 Red onion peeled, chopped
- ½ cup fresh parsley chopped
For the Lamb Chops:
- 1 8-bone Rack of lamb preferably from Sisteron, trimmed**
- 1 tbsp lavender honey
- 2 tsp Moroccan spice blend (see below)
For the Moroccan Spice Blend:
- 1 tsp cumin
- ½ tsp cinnamon
- 1 tsp piment d’Espelette or spicy paprika
- 1 tsp Ginger
- ¼ tsp turmeric
- ¼ tsp allspice
Instructions
Before your guests arrive:
- Cook large pearl couscous in 1-1/2 cups of salted water till done, about ten minutes.
- Drain well, then put into a large bowl.
- Add lemon juice, olive oil, Moroccan spice blend, chickpeas, raisins, garlic, cucumbers, tomatoes, peppers, red onion, and chopped parsley and toss well. (see note)
When you are ready to eat:
- Preheat oven to 450 degrees F (230C).
- Place the lamb rack fat side down in a cold pan. Heat over a medium burner till golden brown. The idea is to slowly cook out the excess fat and make it crispy.
- Brush fat side with lavender honey, season with salt/pepper and roast standing upright for 20 minutes, or until done.
- Let meat rest 15 minutes before cutting.
- To serve, cut the lamb into chops, adjust seasoning of salad, and serve the salad on the side.
Notes
*This salad gets better the longer it sits. You can make a day or two in advance.**Ask your butcher to trim lamb racks for roasting.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Eating My Way Through Provence My Favourite Restaurants in Les Alpilles
August 4, 2025
If you really want to get to know a place, start with what’s on the plate. During my recent trip through Provence, I followed my appetite across markets, bistros, and white-tablecloth restaurants — and each meal felt like a little window into the region’s soul. The food wasn’t just delicious; it was rooted. Honest. The …
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
No Comment