Spiced Lamb Chops On Sauteed Peppers And Onions With Garlic And Mint Couscous Recipes

Steps:

• Set a large saute pan over high heat and add the oil. Sprinkle the lamb with salt and pepper. Add the lamb to the pan along with the garlic and saute until just cooked through, 3 to 4 minutes. Add the oregano and pepper flakes and stir. The lamb is done when browned all over but still tender. Transfer to a dish and set aside.
• Set the pan back over the heat and reduce the heat to medium. Add the onions, roasted peppers and mushrooms to the pan. Season with salt and pepper. Saute until the vegetables begin to soften, stirring occasionally, about 5 minutes.
• Deglaze the pan with the wine, scraping up any browned bits. Stir in the olives, capers and lemon zest. Bring to a simmer and reduce by two-thirds, 3 to 5 minutes. Season with salt and pepper. Return the lamb to the pan and stir together to incorporate the flavors and heat through.
• Serve the lamb with rice pilaf and garnish with the parsley.

Steps:

• Cover the lamb chops with wax paper or plastic wrap; whack each chop with the heel of your hand to flatten it out.
• Season the chops on both sides with salt and pepper.
• Combine the cumin, coriander, and paprika; sprinkle mixture evenly over the chops; pat spices in place; let chops stand for 15 minutes.
• Heat a large skillet over med-high heat; add in 2 tablespoons olive oil; when oil is hot, add in the peppers and onions.
• Season the vegetables with salt and pepper; cook for 5 minutes; then add in the tomatoes; continue to cook until their skin begins to burst.
• Add in half of the parsley and toss.
• Transfer the vegetables to a platter and cover loosely with foil; keep warm; don't wash the skillet.
• In a small saucepan, add 1 tablespoon oil; heat the oil over medium heat; add in the garlic; stir/saute for 1 minute.
• Add in the chicken stock; bring to a boil; add in the couscous, remove from heat, and cover the saucepan; let stand for 5 minutes.
• Return the skillet you cooked the veggies in to the stove; add 1 tablespoon oil.
• Add the lamb chops and sear for 2-3 minutes on each side for medium rare, 4 minutes on each side for medium-well.
• Arrange the chops on top of the peppers and onion.
• Fluff the couscous with a fork and stir in the mint, remaining parsley, and pine nuts.
• The couscous makes a nice bed for the veggies and lamb to catch all the juices.

Steps:

• Cover the chops with wax 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 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 oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
• Return skillet to stove and add another tablespoon EVOO, 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 the raisins, mint, remaining parsley and the pine nuts. Pass couscous at table. It makes a nice bed for the veggies and lamb to catch all the juices.

Steps:

• Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
• Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
• Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

Steps:

• Mix first 9 ingredients; spread over chops. Refrigerate, covered, overnight., Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat; brown chops, about 2 minutes per side. Transfer to oven; roast until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 3-4 minutes.

Steps:

• Thinly slice the peppers and onions. Separate onions into rings.
• Mince the garlic.
• Heat the oil in large skillet and saute the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes. Season with black pepper.
• Add 4 tablespoons vinegar; cover and cook over low heat about 15 minutes longer.
• Meanwhile, preheat broiler and place chops in broiler pan and place broiler pan about 4 inches from source of heat, depending on thickness of chops. Broil chops about 12 minutes for thin chops, about 15 minutes for double-rib chops, turning once.
• Sprinkle each chop with 1/2 teaspoon vinegar.