RECIPES

Moroccan Spiced Lamb Chops with Fruity Couscous Timbale, Pomegranate Glaze by Chef Rajeev Patgaonkar, CEC, AAC, Kellogg Center

Preparation and cooking time 45 minutes to 1 hour - serves 2.

Ingredients:
Moroccan Spiced Lamb Chops4 Australian lamb chops (2 bones each-nicely trimmed - one rack)
½ tbs turmeric
1 tbs cumin seeds
½ tsp dried ginger (powder is fine too)
1 tsp paprika
1 tbs coriander seeds
½ tsp Dried garlic Flakes or Granulated garlic
1 tsp chili powder
Kosher salt to taste
freshly ground black pepper to taste

Fruity Couscous:
8 oz Couscous
½ tbs chopped coriander (Cilantro)
½ tbs chopped basil
½ tbs chopped mint
1 tbs golden raisins
1 tbs chopped dried apricots
1 tbs chopped dried cranberries
2 tbs unsalted butter
Salt and Pepper to test
2-3 cups hot water to cook couscous

Pomegranate Glaze:
3 oz pomegranate molasses
1 tbs brown sugar
1 tbs unsalted cubed butter
¼ tsp cayenne pepper

Method

1. In a pestle and mortar, pound all the dry ingredients until they are a coarse powder. or use a coffee grinder for a quick result.

2. Rub the prepared lamb chops with the spice mixture, then grill on a hot griddle pan for three minutes on each side. Reserve a small amount of the powder.

3. In a small pot on a medium heat, heat 2 ½ cups of water, add half of butter and all dry fruits; as it comes to boil add couscous, mix well and reduce heat to low. Cook for 2-3 minutes till almost all the water is absorbed. Cover it and let it rest for about 5 minutes.

4.Add remaining butter and chopped herbs to couscous pot; mix well but very lightly (fluff it with fork if necessary) and season to taste.

5. In a small sauté pan on a medium heat; heat pomegranate molasses and brown sugar till all sugar dissolves, about 2-3 minutes or till it starts boiling; remove form heat; fold in cubed butter and cayenne pepper. Mix well. Keep aside.

6. To serve, place couscous in a ramekin, press down with back of spoon then turn out onto center of bowl or plate then arrange the 2 spiced chops against it neatly.

7. Dribble glaze atop lamb chop and around the plate and garnish with a little of the spice mix.

8. See photo for details.

 

 

Kellogg Hotel & Conference Center
Michigan State University
55 South Harrison Road
East Lansing, MI 48824-1022

Phone: (517) 432-4000
Reservation Line: (800) 875-5090