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
Baked Eggplant and Lamb with Tomatoes and Pine Nuts a Perfect Casserole
October 30, 2017
This recipe it is an easy casserole of Baked Eggplant and Lamb with Tomatoes and Pine Nuts.…
Lamb Stew with Root Vegetables (Navarin d’Agneau)
February 6, 2019
Local free-range lamb is easy to find in Provence, so there are many typical dishes that you will find on menus. Navarin d’Agneau is a traditional slow-cooked stew made with root vegetables.…
Lavender Shortbread: A Sweet Provencal Treat
July 7, 2021
The following recipe for lavender shortbread is my Provencal take on the Scottish classic. However, let’s start with an introduction to baking with fresh lavender. I love nothing more than throwing a handful of fresh lavender or any other herb into my baking. It takes me to simpler times with fewer processed foods. Personally, I …
Roasted Rack of Lamb and Potatoes with Stewed Sweet Onion and Fennel
December 18, 2014
Sheep and goats have wondered the hilly fields of Provence for centuries – providing milk for all the wonderful regional cheeses. Larger animals such as dairy cows and beef cattle are not well-suited to the harsh Mediterranean climate and limited grazing land. The seasonal movement of the sheep and goat herds to and from higher/lower …
No Comment