Grilled Rack of Lamb with Confetti Cous Cous

“I’ve always found that Syrah tends to have a ‘meatiness’ and smoke quality to it that just lends itself perfectly to grilled meats. While beef works well, I like the flavor of lamb to go with this wine. A lamb chop, grilled (preferably over open coals), makes for the perfect pairing.”
– Harry Wetzel, Head of Operations/Family Partner

– Serves 4 –

Ingredients for Lamb:
3/4 cup balsamic vinegar
6 Tbsp. olive oil
6 garlic cloves, minced
1 Tbsp. fresh rosemary, chopped
1 tsp. pepper
3 Tbsp. lemon juice
1 8-bone rack of Lamb, cut into 4 2-bone servings

Ingredients for Cous Cous:
2 cups cous cous
2 cups chicken broth
1 Tbsp. butter
1 tsp. salt
1 Tbsp. parsley, chopped
1 tsp. mint, chopped
1 cup dried cherries
Crumbled goat cheese, to taste

Method of Preparation:
Mix balsamic vinegar, olive oil, garlic, rosemary, pepper and lemon juice together in a small bowl.  Place lamb chops in a dish and pour over the marinade.  Cover and refrigerate for 4-6 hours, turning occasionally.

Light charcoal in a grill.  Once the charcoal is starting to ash and is hot, distribute the coals evenly over one side of the grill.  Remove the chops from the marinade (reserve marinade) and pat dry with a paper towel.  Season the chops on all sides liberally with salt and  pepper.  Grill the chops directly over the coals, about 4-5 minutes per side for medium-rare.  Baste with the reserved marinade while cooking.  If the coals get too hot or some chops cook more quickly than others, move them to the side of the grill without the coals.  Once done, remove to a cutting board and allow to rest.

While the chops are cooking, bring the broth, butter and salt to a boil.  Once boiling, add the cous cous and stir thoroughly, then remove from heat and cover for approximately 4 minutes.  After 4 minutes, remove the lid and fluff with a fork.  Add the dried cherries, mint and parsley.  Mix all together.

To assemble, place a spoonful of the cous cous onto each plate and sprinkle some of the goat cheese over the top.  Cut each 2-bone lamb chop in half between the bones and layer on top of the cous cous.