Spiced Lamb Chops On Sauteed Peppers And Onions With Garlic And Mint Couscous
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
56
Spice
57
Sweetness
45
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil (divided)3 cloves
Garlic (finely chopped)3 tbsps
Pine Nut1.5 cups
Chicken Stock1.5 cups
CouscousDirections:
1
Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out
2
Season chops with salt and pepper on both sides
3
Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops
4
Pat the spices in place and wash up
5
Let chops stand 15 minutes
6
Heat a large skillet over medium high heat
7
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan
8
Add peppers and onions
9
Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes
10
Add half the flat-leaf parsley to the skillet and toss
11
Transfer vegetables to a platter and cover with loose foil to hold heat
12
Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount
13
Heat oil over medium heat and add garlic
14
Saute garlic 1 minute then add the pine nuts to toast a little
15
Add chicken stock to the pot and bring it up to a boil
16
Add couscous, remove from heat, and cover the pot
17
Let stand for 5 minutes
18
Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan
19
Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops
20
Place chops on top of the peppers and onions
21
Fluff couscous with a fork and stir in mint and the remaining parsley
22
Pass couscous at the table
23
It makes a nice bed for the veggies and lamb to catch all the juices