Lamb Chops on a Bed of Couscous

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A little sage, salt and pepper goes a long way when you start with flavorful lamb chops.  In less then 15 minutes your gourmet dinner will be ready. 

Lamb Chops
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 teaspoon dried sage (or 1 tablespoon fresh sage, minced)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper
  • 6 to 8 shoulder lamb chops, about 2-1/2 pounds
  • 2 tablespoons olive oil
  • 1/4 cup white wine
  • 1 tablespoon red wine vinegar
  • 6 to 8 mint leaves, chopped
  • 1 (5.6 ounce) box Near East Toasted Pine Nut Couscous, prepared according to package directions


  1. In a small bowl, mix sage, salt and pepper.
  2. Rinse lamb chops and pat dry. Rub spice mixture into chops.
  3. Heat oil in a large skillet over medium heat.
  4. Place lamb chops in skillet. Fry for 6 to 7 minutes on each side for medium rare.
  5. Drain off excess fat. Add wine, vinegar and mint.
  6. Cover and cook for 1 to 2 minutes. Remove from heat.
  7. Spoon couscous onto a serving platter. Arrange lamb chops on top and serve.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW