Experience bold Moroccan flavors with these spiced lamb chops and grilled vegetable couscous.
Ingredients
- 8 Lamb Chops or Lamb Loin Chop (T-Bones)
- 2 T Garlic Powder
- 2 T Black Pepper
- 2 T Ground Ginger
- 2 T Cinnamon
- 2 T Cumin
- 2 t Ground Turmeric
- 2 t Nutmeg
- 2 t Ground Cardamon
- 2 t Ground Allspice
- ¼ C Salt
- 4 c Cooked Couscous – Cook According to instructions
- 2 ea Yellow Squash
- 2 ea Zucchini
- 1 c Cherry Tomatoes
- Olive Oil
- BGE Citrus Herb Seasoning
Instructions
Big Green Egg Set-up:Â
Direct 350 degrees, Cooking Grate Stainless or Cast IronÂ
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Tips:Â Make sure grates are cleanÂ
TOOLS & ACCESSORIES RECOMMENDED:Â Â
Tongs, Instant Read thermometerÂ
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For the Grilled Vegetable Couscous:Â
 1. 4 c Cooked Couscous – Cook According to instructions
 2. Cut the Squash into long strips and drizzle with olive oil and Citrus Herb Seasoning and add to with the tomatoes grill until soft. Allow to cool and cut into small bite sized pieces.Â
 3. In a bowl add the cooked couscous and vegetables. Season with salt and more citrus herb seasoning as needed.Â
For the Lamb:Â
 1. In a bowl mix the seasoning ingredients.Â
 2. On a plate lightly dust the lamb chops with the seasoning mixture and make sure it is on each side.Â
 3. Make sure the grates are free from any residual particles and oil the grates. Add the lamb chops to the grill about 4-5 minutes a side. Check internal temperature for 145 degrees and remove. Â
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To Plate:Â
Place vegetable couscous in a bowl or plate and top with the lamb chops.Â
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BIG GREEN EGG TIP:
**For the Couscous use vegetable or chicken stock instead of water for added flavor**Â
***Add a teaspoon of Safron threads to the stock above when boiling the stock for the Couscous for an even more authentic Moroccan flavor.**Â