SPICY LAMB WITH WARM COUSCOUS
A spicy lamb and couscous meal in just 15 minutes
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
- Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
- Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.
Nutrition Facts : Calories 479 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
SPICED LAMB CHOPS WITH FENNEL AND CUCUMBER
One of the quickest-cooking cuts out there, lamb loin chops are leaner than a rib chop, with a very mild lamb flavor. Seasoning them simply with salt and pepper would be enough, but a good sprinkle of crushed fennel seed and plenty of black pepper adds excellent crispy, crunchy bits to the seared meat. Serve squeezed with lemon and scattered with herbs alongside a cucumber salad, or with an herby bowl of rice or other grains.
Provided by Alison Roman
Categories dinner, quick, weekday, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using a knife, mortar and pestle or spice grinder, finely chop or coarsely grind fennel seed. (Just grind it enough to break down the whole seeds: You're not looking for a powder.)
- Season lamb with salt, pepper and fennel seed.
- Heat oil in a large skillet over medium-high heat. Place lamb fat-side-down in the skillet and cook until it's a good golden brown, about 2 minutes. (This also renders some of the fat, which you'll sear the meat in.) Using tongs, turn the lamb and cook until it's nicely browned on each side, 1 to 2 minutes per side, which will give you medium-rare meat. Transfer lamb to a cutting board to rest for at least 5 minutes.
- Meanwhile, toss sliced fennel bulb, cucumber and shallot in a medium bowl. Zest and juice 1 lemon and add to the fennel. Season with salt and pepper.
- Serve lamb chops whole on a large serving platter, or slice lamb away from the bone or rib about 1/4-inch thick, then transfer to a large serving platter or divide among plates. Cut remaining lemon in half and squeeze over lamb. Scatter with dill or mint and serve alongside fennel salad and cooked grains, if you like.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams
SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
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.
SPICED LAMB CHOPS
I am not a lamb eater, but I make these for DH and DS. They love them, so when I feel like being nice to them I make these for them, hence they don't get lamb chops much...lol.
Provided by Tisme
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill.
- Mix together soy sauce, honey, lemon juice, garlic and ginger for a baste.
- Grill (or BBQ) chops and baste with sauce.
- Grill for 5 minutes, turn and baste other side and grill for 5 minutes.
- Sprinkle with sesame seeds.
- Serve with salad or vegetables.
Nutrition Facts : Calories 626, Fat 51.8, SaturatedFat 22.5, Cholesterol 140.6, Sodium 609.8, Carbohydrate 6, Fiber 0.4, Sugar 4.6, Protein 32.5
HARISSA-SPICED LAMB CHOPS
On Moroccan tables, in addition to salt and pepper, you'll find a pinch pot of ground cumin. Sprinkling a little on cooked meat makes it taste somehow meatier and juicier.
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Pat chops dry and coat on all sides with harissa. Transfer to a glass or ceramic dish and marinate, covered and chilled, 2 hours.
- Sprinkle chops with salt. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown chops on all sides, 7 to 8 minutes total.
- Add butter and thyme and continue to cook, turning chops frequently with tongs and basting occasionally, until thermometer inserted between ribs to center of a chop (do not touch bone) registers 120 to 125°F for medium-rare, 15 to 18 minutes more. Transfer chops to a cutting board and let stand, uncovered, 10 minutes.
- Serve with ground cumin for sprinkling.
SPICED LAMB CHOPS WITH VEGETABLE COUSCOUS
From one of our national supermarkets as part of their Feed Your Family for Under $10. Times are estimated. Looks like a quick easy mid week meal.
Provided by ImPat
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of oil in a heavy based frypan and add the capsicum and spring onions and cook for 2 minutes.
- Add the lemon zest, salt and pepper and cook for 1 minute or until the capsicum is tender, set aside.
- Place the couscous in a saucepan and add a good pinch of salt and pour over the boiling water and cover for 3 to 4 minutes and then fluff up the couscous with a fork.
- Mix in the vegetables and lemon juice and set aside.
- Combine the moroccon spice and cumin and coat the lamb.
- Heat the rest of the oil in a heavy based frypan and on medium-high heat cook the lamb for 3 minutes on each side or until cooked to your liking and then set aside for 3 minutes to rest.
- Serve the couscous on a large plater, topped with the lamb chops and coriander.
Nutrition Facts : Calories 540.8, Fat 32.8, SaturatedFat 12.2, Cholesterol 70.3, Sodium 66.9, Carbohydrate 41, Fiber 5.2, Sugar 1.2, Protein 22.3
LAMB CHOPS WITH FRUITY COUSCOUS & MINT
This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends
Provided by Jennifer Joyce
Time 16m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 635 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Protein 35 grams protein, Sodium 0.23 milligram of sodium
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