Moroccan Lamb Chops with Spiced Couscous
Servings
6 Servings
Ingredients
- 2 teaspoons paprika
- 1 Teaspoon dried oregano
- 1 teaspoon tumeric
- 1/2 Teaspoon garlic powder
- 1 1/2 teaspoons kosher salt divided
- 1 lemon juiced
- 12 lamb chops about 4 pounds
- 1 teaspoon olive oil plus 1 tablespoon
- 1 zucchini diced
- 1 small onion peeled and diced
- 1 teaspoon coriander
- 1 teaspoon cinnamon
- 3/4 cup Water
- 2/3 cup whole wheat couscous
- 1/4 cup pine nuts
- 1/4 cup Golden raisins
Instructions
Preparation
- In a small bowl combine paprika, oregano, tumeric, garlic powder, 1/2 teaspoon salt and lemon juice and stir well. Pat lamb chops dry with a paper towel and place in a large resealable bag. Pour marinade into bag, seal and work around with your hands to cover lamb. Refrigerate for at least one hour or overnight.
- In a saucepan, heat 1 teaspoon olive oil. Add zucchini and onions and sauté 5 to 8 minutes or until onions are translucent. Stir in coriander and cinnamon and sauté 1 minute more. Add water and bring to a boil. Stir in couscous, pine nuts, raisins and remaining 1 teaspoon salt. Remove from heat and cover. Let sit 5 minutes and fluff with a fork before serving.
- To cook lamb chops, remove from refrigerator about 30 minutes before cooking. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add lamb and cook about 4 minutes per side for medium doneness.
Do you know how spicy this dish is? Would you need to think about a lassi or something similar to cool the heat in the dish?
Hi Imelda,
Great Q. It’s really best to marinate foods in the refrigerator, not on the kitchen counter. Marinating at room temperature causes the meat to enter the “Danger Zone” (between 40°F and 140°F), where bacteria multiply fastest. When a recipe calls for marinating at room temperature, increase the marinating time in the refrigerator to achieve similar tenderness and taste results. Another great tip is to place marinating meat on the bottom shelf of the refrigerator to prevent any possible leaks onto foods below.
Jamie, this looks so wonderful! I always wonder though, why is it better to marinate meat in the fridge than just on the counter?