Hearty Lamb Chops With Couscous Recipe

Hearty Lamb Chops With Couscous Recipe

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.

Preparation: 15 minutes
Cooking: 20 minutes
Marinate Time: 1 hour 5 minutes
Total: 1 hour 40 minutes

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:

  • cupschicken 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:

  1. In a small bowl, mix together the salt, Hearty spice blend, and pepper.

  2. On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.

Marinade:

  1. In a medium bowl, mix together the Hearty spice blend, garlic, orange zest, and orange juice.

  2. 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:

  1. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty spice blend, salt, and pepper. Set aside.

Couscous:

  1. 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.

  2. 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.

  3. Heat the canola oil in a large cast iron skillet over medium heat.

  4. Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper.

  5. 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.

  6. 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.

  7. Just before serving, fold the parsley and chives into the couscous.

  8. 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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