Cafe Trio Lamb Lollipops:
Apple wood Smoked Australian Lamb Rib Chops
With an Apricot, Date, and Tomato Couscous


12 each lamb chops, lightly smoked (or not) and
grilled medium rare.
1# Israeli or other couscous, prepared according to directions on
package and then cooled.
You may add orange zest, bay leaf, chili flake, garlic clove,
peppercorn, and thyme to stepping liquid.
6 each pitted dates, chopped.
8 each dried apricots, chopped.
½ cup grape tomatoes, halved.
1 cup frisee lettuce.
1 cup bay arugula.


Lemon Tarragon Vinaigrette:
Juice of 2 lemons, 2 tablespoons minced tarragon, ¼ cup champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/3 cup X.V.O.O., Kosher salt and cracked pepper to taste.

Whisk together finishing with oils and salt and pepper.
Feta Vinaigrette: 1/8 cup white wine vinegar, ½ cup of olive oil blend, juice of 1 lemon,1/4 cup crumbled feta with a little brine, ½ teaspoon sugar, Kosher salt and white pepper to taste.
Whisk together finishing with oil and salt and pepper.
Toss cooked couscous with lemon tarragon vinaigrette, dates, apricots, and tomatoes.
Toss frisee and arugula with feta vinaigrette
Plate the couscous, then the lamb and top with greens.


And if you can pull off this wonderful dish from Cafe Trio, then go ahead and sign up for the next season of Top Chef…you’re ready.


Number of Servings: 4
Prep and Cooking Time: 1 hour


Recipe by: Chef Leon
Restaurant Name: Cafe Trio