HEARTY LAMB CHOPS WITH COUSCOUS RECIPE BY TASTY
Here's what you need: kosher salt, McCormick® Hearty Spice Blend, freshly ground black pepper, lamb chop, canola oil, kosher salt, freshly ground black pepper, McCormick® Hearty Spice Blend, garlics, orange zests, oranges, orange zest, orange juice, fresh mint, full-fat yogurt, McCormick® Hearty Spice Blend, kosher salt, freshly ground black pepper, chicken broth, butter, kosher salt, couscous, pitted dates, olive oil, fresh parsley, chives, toasted pine nut
Provided by Tasty
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the dry rub: In a small bowl, mix together the salt, Hearty spice blend, and pepper.
- On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
- Make the marinade: In a medium bowl, mix together the Hearty spice blend, garlic, orange zest, and orange juice.
- Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn't completely cover the lamb chops, flip halfway through.
- While the lamb chops are marinating, make the yogurt sauce. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty spice blend, salt, and pepper. Set aside.
- Make the couscous: In a small saucepan over medium-high heat, combine the chicken stock, butter, and salt. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed. Fluff with a fork, then stir in the dates, and cover again to keep warm. If the couscous seems dry, add 1-2 teaspoons of olive oil and mix. Set aside.
- Cook the lamb chops: Heat the canola oil in a large cast iron skillet over medium heat.
- Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper.
- Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3-5 minutes per side, or until desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center. The internal temperature should read 145˚F (63˚C) for medium-rare. Remove the lamb chops from the pan and repeat with remaining lamb chops.
- Just before serving, fold the parsley and chives into the couscous.
- To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce the over lamb chops and top with toasted pine nuts.
- Enjoy!
Nutrition Facts : Calories 1363 calories, Carbohydrate 99 grams, Fat 75 grams, Fiber 9 grams, Protein 75 grams, Sugar 35 grams
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