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Serves 6
The ideal tagine has ingredients which
have been cooked in a traditional ceramic
tagine dish—shaped like a dome. As the dish
cooks the aromatic flavors rise to the top
of the dome then drip back down, trapping
in maximum flavor.
Lamb Chop Ingredients:
3.5 oz.
(1 jar) Raptor North African Rub
24 Domestic Lamb Rib Chops
4 oz. Olive Oil
Tagine Ingredients:
2 oz. Raptor
North African Rub
1 cup Extra Virgin Olive Oil
4 cups Water
2 Yellowfin Potatoes (medium dice)
1 bulb Fennel (small dice)
1 Onion (small dice)
1 Summer Squash (medium dice)
2 tsp.Shallots (minced)
1 tbs.Garlic (minced)
1 tsp. Cilantro (chopped)
1 tsp. Italian Parsley (chopped)
Green Olive and Preserved Kumquat Couscous
Garnish:
1 cup Andalusian Picorline Olives (chopped and pitted)
1 tsp. Cilantro (chopped)
1 tsp. Italian Parsley (chopped)
½ cup Preserved Lemons (sliced)
2 cups Couscous
3 cups Water
Moroccan Vinaigrette:
2 oz. Raptor
North African Rub
1 cup Extra Virgin Olive Oil
½ cup Lemon Juice
2 tsp. Honey
2 tsp. Shallots (minced)
1 tsp. Cilantro (chopped)
1 tsp. Italian Parsley (chopped)
Meat Preparation
Brush the lamb chops
with olive oil and rub with Raptor
North African Rub. On a medium-high
heat BBQ grill the lamb until medium-rare.
(Three minutes on each side.) Remove the
lamb from the grill and plate when ready.
Tagine
In a *rondo add extra
virgin olive oil, onions, fennel, and Raptor
North African Rub. Simmer
for five minutes until onions and fennel
become tender, but still translucent. Add
the garlic, squash, shallots, and stir for
another minute. Pour in the water, potatoes,
and bring to a simmer. Simmer until the
potatoes become tender.
*Rondo~ a combination between a saucepot and sauté pan.
Green Olive and Preserved Kumquat Couscous
Bring the water to a boil
and add the couscous. Cover and let steam
until water evaporates and the couscous
is cooked thoroughly. If you have the luxury
of a couscous steamer use it. Add the couscous
to a mixing bowl and gently fluff in the
garnishes.
Moroccan Vinaigrette
In a mixing bowl add all ingredients except olive oil. Slowly whisk in the extra virgin olive oil and season with salt and pepper.
Plate Assembly
In a Moroccan bowl scoop a spoon full of green olive couscous in the center of the bowl and ladle the vegetables around the couscous. Arrange the three lamb chops around the couscous. Ladle the Moroccan vinaigrette over the lamb and garnish with cilantro.
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