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Lamb Chops

Lamb Chops on a Bed of Couscous

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Servings

4 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