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Moroccan-Style Lamb Chops




Source of Recipe


Willi's Wine Bar in Santa Rosa


List of Ingredients




8 double-cut lamb chops

For mint chutney:
1 cup mint leaves
6 scallions, chopped
3 tablespoons parsley leaves, chopped
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon curry powder
1 tablespoon lemon juice
1 garlic clove, chopped
1/2 cup olive oil

For Moroccan barbecue sauce:
1 1/4 cups honey
1/2 cup rice wine vinegar
1/2 cup ketchup
1/2 cup soy sauce
3/4 cup lemon juice
1 cinnamon stick, broken up
2 each star anise
2 each garlic cloves, smashed
1 1/2 teaspoons cardamom seeds
1/2 teaspoon chili flakes
1 1/2 teaspoons black peppercorns
1 1/2 teaspoons dried lavender
1/2 teaspoon fresh ginger, chopped
1/2 teaspoon whole cloves
1/2 bunch cilantro
1/2 teaspoon salt

For orange-scented couscous salad:
2 cups couscous
1 cup orange juice
1 cup water
2 tablespoons extra virgin olive oil
1/2 cup golden raisins
1/4 cup toasted slivered almonds



Recipe



For the marinade: Place all the ingredients in a blender with the
olive oil and puree until smooth. Toss the lamb chops with just
enough mint chutney to coat and marinate for four hours or overnight.
Save the remainder of the mint chutney for use later.

For the Moroccan barbecue sauce: Place all the ingredients in a sauce
pot and simmer on medium heat until the sauce is reduced to the
consistency of a light glaze. Strain and cool.

For the couscous salad: Place the dry couscous in a bowl and add the
olive oil. Mix in the couscous until it is coated with the oil. Bring
the orange juice and the water to a boil. Season the liquid with salt
and pepper, pour the hot liquid over the couscous and add the
raisins, then stir once. Cover with plastic wrap and let sit until
all the liquid is absorbed by the couscous. Remove the plastic and
fluff the couscous. Check the seasoning and adjust if necessary.

To finish the dish: Season the lamb chops with salt and pepper and
grill to desired doneness over a medium hot grill, or sear them in a
hot pan on both sides and finish in a 350-degree oven.

While the chops are cooking, toss the toasted almonds and sliced
scallions into the couscous, add a little fresh orange juice and more
extra virgin olive to the salad if it seems dry.

Place the couscous salad in the center of a serving platter.

Arrange the chops around the couscous and drizzle with the Moroccan
barbecue sauce and the remainder of the mint chutney.

Any leftover barbecue sauce may be kept in the refrigerator for one month.

Serves 4.