-
1
For the Moroccan Spice Rub: Toast the coriander, cumin, fennel and grind in a spice grinder to a powder and add to the other spices.
-
2
Mix well.
-
3
For the Lamb: Trim all fat from the lamb racks and cut each lamb rack into 4 pieces.
-
4
Marinate the lamb in the olive oil, rosemary, and garlic for at least 1 day and up to 7 days, refrigerated.
-
5
Remove the lamb from the marinade and remove all the rosemary and garlic sticking to the meat.
-
6
Use 1 tablespoon of the spice rub to coat the racks.
-
7
Grill the racks over high heat for 3 minutes on both sides.
-
8
At this point lamb can be finished in a 400-degree oven in about 5 minutes for medium rare.
-
9
For the Squash Rings: Preheat the oven to 350 degrees F. Peel the squash.
-
10
Starting at the top of the squash cut horizontally through squash at 1-inch intervals until you have 4 pieces.
-
11
Using a pastry ring cutter remove inside of each piece so that you have a ring.
-
12
Place rings in a baking dish.
-
13
In a bowl combine the butter, honey, 1 tablespoon of the spice rub, lemon juice, and lemon oil.
-
14
Pour over the squash rings.
-
15
Cover with foil and bake for about 20 minutes or until the rings are soft.
-
16
For the Asparagus: In boiling water blanch asparagus for about 2 minutes or until al dente.
-
17
Shock in an ice bath.
-
18
Use the chives as string to tie bundles of 5 asparagus together.
-
19
When ready to serve saute the bundles in butter just until warmed through.
-
20
For the Couscous: In a small pot bring the vegetable stock, 1 teaspoon olive oil, lemon zest, 1 teaspoon salt, and 1 teaspoon of the spice rub to a boil.
-
21
Add couscous, stir, cover, and remove from heat.
-
22
Couscous will be ready in about 5 minutes.
-
23
For the Red Wine Sauce: Reduce all ingredients to a nice consistency and strain through a chinois.
-
24
Serve the lamb with the Squash Rings, Asparagus, Couscous and Red Wine Sauce.
