It took me far too long to develop a taste for lamb. And as much as I would like to blame that prejudice on the limited culinary experiences of my Long Island childhood, that’s actually not the case: My brother has always loved lamb. What finally changed my mind was a trip to Morocco. After tasting those luscious tagines—with their long-braised meat, jammy dried fruit, and warming spices—this lamb-phobe turned lamb-obsessed and there was no looking back. This recipe pays homage to Morocco’s exotic, addictive flavors. It’s a dish worthy of a celebratory occasion, but it’s not tricky to pull off—I’ve been known to serve it for a weeknight family meal. Each of the components is silly yummy on its own—the spice-rubbed lamb chops, the minty salsa, the currant-spiked couscous—but something magical happens when they all come together. It’s all about that perfect bite!
Somehow this recipe was mistakenly omitted from the spring chapter of Cook Beautiful. Seemed appropriate to share today as it would make for the perfect Easter meal!