Amel's Grilled Lamb Chops

2 New Zealand racks of lamb
Salt and black pepper, freshly ground, to taste
1 tablespoon butter
4 ounces fresh baby spinach
6 ounces (3/4 cup) Rosemary Lamb Glaze (recipe follows)
4 ounces bleu cheese, crumbled (about 1 cup)
Dried Fruit and Vegetable Couscous (recipe follows)
Hot cooked fresh green beans
Sweet red pepper, cut in very small dice
Parmesan cheese, freshly grated
1 branch fresh rosemary

Heat a grill or broiler.

Cut the lamb racks into 8 double chops. Season with salt and pepper on both sides and place them on the hot grill or on a broiler pan under the hot broiler. Cook for 4 to 8 minutes per side, depending on the desired degree of doneness. For medium-rare chops, remove them from the heat when the internal temperature on a meat thermometer registers 120 degrees.

While the chops are cooking, heat the butter in a skillet. Add the spinach, sprinkle with salt and pepper and saute until just wilted, for about 30 seconds.

In a saucepan, heat the lamb glaze.

When the chops are done, retain the broiler temperature or turn down to 350 degrees. Place the chops on a baking sheet and top with the spinach, then the bleu cheese. Return to the oven for 3 minutes or until the cheese is melted.

To plate, place a mound of couscous (you can shape it in a soup cup, then invert the cup) in the middle of 2 dinner plates. Pour a small pool of glaze to one side of the couscous. Add the green beans to one side, then arrange the chops starting from the other side to cover the glaze.

Sprinkle with the sweet pepper, then lightly with Parmesan. Place the rosemary branch in the center of the couscous.

Makes 2 servings.

Rosemary Lamb Glaze


2 pounds lamb bones
3 to 6 carrots, peeled
3 to 6 ribs celery
1 whole onion, quartered
1 bay leaf
6 sprigs fresh rosemary
8 ounces (1 cup) tomato paste
4 ounces beef base
3 cups red wine
6 cups water
Place all ingredients in a large stockpot. Bring to a boil, reduce the heat and simmer for 6 to 8 hours.

Strain, reserving the liquid. Bring to a boil. Remove and discard the froth from the top of the mixture and reduce it to the desired consistency.

Dried Fruit and Vegetable Couscous


1 tablespoon butter
1/4 cup diced celery
1/4 cup diced onion
1/4 cup diced carrot
16 ounces (2 cups) chicken stock
8 ounces instant couscous, uncooked
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup chopped dried apricots
1/4 cup pine nuts
1 tablespoon curry powder
1 pinch saffron threads
Salt and black pepper, freshly ground, to taste
Melt the butter in a pot and saute the celery, onion and carrots until soft. Set aside.

Bring the chicken stock to a boil, then remove from the heat. Add the sauteed vegetables, couscous, dried fruit, pine nuts, curry powder, saffron, salt and pepper. Stir to combine. Let rest, covered, for 2 to 4 minutes, then stir again.