Lemon Garlic Lamb Chops With Minted Couscous Recipes

Steps:

• Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
• To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
• Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

Steps:

• In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper. In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap. Let sit for 5 minutes. Add the mint, fluff with a fork and stir in the olive oil. Serve warm.

Steps:

• Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
• Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. 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. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
• Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
• Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. 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. Place chops on top of the peppers and onions.
• Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.

Steps:

• In a small bowl mix together first 7 ingredients. Pour marinade over chops and let marinade 20 min-1 hours.
• Preheat grill pan and grill to desired done-ness (I prefer mine med-rare which takes 3-4 minute on each side).
• Note: You can cook the lamb however you prefer, grill pan, broiler, saute pan etc.

Steps:

• Position an oven rack about 4 inches from the broiler element and heat the broiler on high. Arrange the lamb in a single layer on a rimmed baking sheet. Finely grate the zest from both lemons and then squeeze them to yield 1/4 cup juice. In a small bowl, combine the lemon zest, juice, olive oil, and garlic. Set aside 3 Tbs. of the mixture. Brush one side of the lamb chops with half of the remaining lemon mixture and season with 3/4 tsp. each salt and pepper. Broil for 4 minutes, then flip the lamb, brush the other side with the remaining half of the lemon mixture, and season with 3/4 tsp. each salt and pepper. Broil for 3 minutes more for medium rare or 4 minutes for medium. Let the chops rest, loosely covered with foil, for 5 minutes. While the lamb cooks, bring 1 cup water and 3/4 tsp. salt to a boil in a 1- to 2-quart saucepan over medium-high heat. Stir in the couscous, peas, and reserved lemon juice mixture. Cover, remove from the heat, and let stand until the peas are tender and the couscous has absorbed all of the liquid, at least 10 minutes. Fluff the couscous with a fork, stir in the mint, and serve with the lamb chops. nutrition information (per serving): Calories (kcal): 580; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 7; Protein (g): 48; Monounsaturated Fat (g): 16; Carbohydrates (g): 31; Polyunsaturated Fat (g): 2.5; Sodium (mg): 770; Cholesterol (mg): 135; Fiber (g): 3;