François de MélogueLambMain CourseProvencal RecipesTaste: Food & Drink

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!

Provencal Lamb Chops Lavender Honey Moroccan Couscous salad
Lavender Honey Brushed Lamb Chops Served with Moroccan Chickpea Couscous Salad
Print Recipe
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.
Servings Prep Time
4 People 20 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
4 People 20 minutes
Cook Time Passive Time
30 minutes 15 minutes
Provencal Lamb Chops Lavender Honey Moroccan Couscous salad
Lavender Honey Brushed Lamb Chops Served with Moroccan Chickpea Couscous Salad
Print Recipe
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.
Servings Prep Time
4 People 20 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
4 People 20 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ingredients
For the Chickpea Couscous Salad:
For the Lamb Chops:
For the Moroccan Spice Blend:
Servings: People
Instructions
Before your guests arrive:
  1. Cook large pearl couscous in 1-1/2 cups of salted water till done, about ten minutes.
  2. Drain well, then put into a large bowl.
  3. 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:
  1. Preheat oven to 450 degrees F (230C).
  2. 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.
  3. Brush fat side with lavender honey, season with salt/pepper and roast standing upright for 20 minutes, or until done.
  4. Let meat rest 15 minutes before cutting.
  5. To serve, cut the lamb into chops, adjust seasoning of salad, and serve the salad on the side.
Recipe 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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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence. With wife Lisa, they conduct personalized, insider gastronomic tours of Burgundy/Lyon, Provence and the Pacific Northwest.

Chef François resides in Vancouver, Washington with his wife Lisa and seven-year-old son Beaumont, who has proclaimed himself the family saucier. He has written his first cookbook about Provence, entitled "Cuisine of the Sun: A Ray of Sunshine on Your Plate", and works for Foods in Season, America’s foremost foraging company specializing in hyper-seasonal, wild foraged and fished foods from the Pacific Northwest.

Follow his blog Pistou and Pastis it's filled with delicious recipes and beautiful photos.

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