Provencal Lamb Chops with Honey and Moroccan Couscous
Some 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 Cucumbers 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 Espelette Pepper 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.
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