Lamb Chops on a Bed of Couscous

Name: Lamb Chops on a Bed of Couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Israeli & Middle Eastern, Moroccan
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

Author:: Jamie Geller
Publish date:: Mar 7, 2011

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.

30minDuration
15minCook Time
15minPrep Time
4Servings

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

Preparation

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