Name: Lamb Chops on a Bed of Couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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

Lamb Chops on a Bed of Couscous

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 on a Bed of Couscous

Prep Time 15

Cook Time 15

Total Time 30

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Servings

Ingredients

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

Instructions

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