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!
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
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
Make a Delicious Roasted Red Pepper Entrée this Summer
June 15, 2023
This appetizer recipe is from Laurel, my cooking school and professional kitchen in Fontvieille, a beautiful village in the Alpilles. The recipe is quick to prepare and brings together fresh summer flavours. Serve with crusty bread and some chilled rosé or cocktail of your choice. This is an easy and delicious recipe that is perfect …
Lavender Mint Meyer Lemonade a Refreshing Summer Drink
July 25, 2018
a new drink this summer - Lavender Mint Meyer Lemonade. It’s been unbelievably hot and sunny in Provence, pretty much non-stop. So this weather is a perfect time to sip while sitting in the shade, listening to cicadas while enjoying a gentle breeze. This lemonade is very refreshing and I am sure it has healing properties…
Try this Fall Dinner Party Menu with Provençal Flavours
September 18, 2020
Autumn in Provence Fall is a beautiful season in the South of France, but regardless of where you live, the season’s arrival signals shorter days. The lingering summer light becomes more radiant, casting an ethereal golden hue across our dinner table. You can enjoy the residual effects of Provençal summer without the oppressive heat of …
Elizabeth Bard’s Financiers aux Abricots et à la Lavande
September 23, 2015
This recipe for a sweet snack, mini-cakes, comes from Elizabeth Bard's latest book Picnic in Provence: A memoir with Recipes. The author combines the flavours of Provence apricot and lavender in a traditional French dessert. The recipe is published with the author's permission.…
No Comment