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How To Make Hearty Lamb Chops With Couscous
Rubbed and marinated in a hearty spice blend, this easy and flavorful lamb chops with couscous recipe adds a citrusy tang with a yogurt sauce.
Serves:
Ingredients
- lamb chop
- canola oil
- kosher salt and freshly ground black pepper,to taste
For Dry Rub:
- 2tspkosher salt
- 2tbsphearty spice blend,such as McCormick®
- ½tspfreshly ground black pepper
For Marinade:
- 1tsphearty spice blend,such as McCormick®
- 5garlics,minced
- 2orange zests
- 2oranges
For Yogurt Sauce:
- 1orange zest
- 1orange juice
- ½cupfresh mint,finely chopped
- 1cupfull-fat yogurt
- 1tsphearty spice blend,such as McCormick®
- kosher salt and freshly ground black pepper,to taste
For Couscous:
- 1¼cupschicken broth
- 1tbspbutter,or olive oil
- 1pinchkosher salt
- 1cupcouscous
- 2dates,chopped, pitted
- olive oil,to taste
- ¼cupfresh parsley,finely chopped
- 2tbspchives,thinly sliced
- pine nut,toasted for serving
Instructions
Dry Rub:
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In a small bowl, mix together the salt, Hearty spice blend, and pepper.
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On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
Marinade:
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In a medium bowl, mix together the Hearty spice blend, garlic, orange zest, and orange juice.
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Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn’t completely cover the lamb chops, flip halfway through.
Yogurt Sauce:
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In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty spice blend, salt, and pepper. Set aside.
Couscous:
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In a small saucepan over medium-high heat, combine the chicken stock, butter, and salt. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed.
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Fluff with a fork, then stir in the dates and cover again to keep warm. If the couscous seems dry, add 1 to 2 teaspoons of olive oil and mix. Set aside.
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Heat the canola oil in a large cast iron skillet over medium heat.
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Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper.
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Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3 to 5 minutes per side, or until the desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center.
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The internal temperature should read 145 degrees F for medium-rare. Remove the lamb chops from the pan and repeat with the remaining lamb chops.
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Just before serving, fold the parsley and chives into the couscous.
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To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce over lamb chops and top with toasted pine nuts. Enjoy!
Nutrition
- Calories: 464.91kcal
- Fat: 15.60g
- Saturated Fat: 4.46g
- Trans Fat: 0.13g
- Monounsaturated Fat: 8.00g
- Polyunsaturated Fat: 2.36g
- Carbohydrates: 70.94g
- Fiber: 6.89g
- Sugar: 20.32g
- Protein: 13.25g
- Cholesterol: 17.84mg
- Sodium: 794.25mg
- Calcium: 220.36mg
- Potassium: 722.87mg
- Iron: 3.26mg
- Vitamin A: 94.90µg
- Vitamin C: 64.83mg
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