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
GRILLED CUMIN-LAMB PITAS WITH COUSCOUS AND YOGURT
Categories Lamb Yogurt Fall Grill/Barbecue Couscous Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Set strainer over large bowl. Line strainer with 2 layers of cheesecloth (do not let strainer touch bottom of bowl). Spoon yogurt into strainer. Let stand at room temperature 1 hour (liquid will drain out and yogurt will thicken; discard liquid). Mix yogurt, garlic and lemon juice in small bowl. Season to taste with salt.
- Rub cumin and coriander over lamb pieces. Thread lamb onto 6 metal skewers. (Yogurt and lamb can be prepared 4 hours ahead. Cover separately and chill.)
- Combine 1 cup water and 1/4 teaspoon salt in medium saucepan. Bring to boil. Add couscous. Remove from heat. Cover; let stand until liquid is absorbed, about 5 minutes. Transfer couscous to large bowl; fluff with fork. Cool to room temperature. Stir in chopped cucumber, tomato, onion, olive oil and fresh dill. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Grill lamb to desired doneness, turning frequently, about 10 minutes for medium-rare. Transfer to platter. Sprinkle with salt. Grill pitas until heated through and lightly toasted, about 1 minute per side.
- Place 1 pita on each of 6 plates. Spread yogurt mixture evenly over pitas. Spoon couscous down center of pitas. Slide lamb off skewers onto couscous.
LAMB CHOPS WITH HERBED YOGURT OVER COUSCOUS
Chopped mint, basil, and parsley brighten the yogurt sauce. I got this off another site for Middle Eastern recipes. It sounds good and easy so I thought I would post it for the World Tour 2-Middle Eastern
Provided by nannie jo
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Bring 1 cup of water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
- While couscous stands, sprinkle lamb with salt and 1/8 teaspoon pepper. Place lamb on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness.
- While lamb cooks, combine 1/8 teaspoon pepper, yogurt, and remaining ingredients. Serve lamb over couscous with yogurt sauce.
- Yield: 4 servings (serving size: 2 lamb chops, 1/2 cup couscous, and 2 tablespoons sauce).
Nutrition Facts : Calories 843.2, Fat 60.7, SaturatedFat 26.7, Cholesterol 168.2, Sodium 438.9, Carbohydrate 28.4, Fiber 1.8, Sugar 3, Protein 42.4
HERBED COUSCOUS
A really fast, simple side dish. Use any kind of broth that works with your menu, or even plain water. Use any soft green herb (parsley, basil, thyme, chives, dill).
Provided by DrGaellon
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter over medium heat. Add garlic, scallion, a pinch of salt and a few grinds of black pepper. Saute until scallion softens, 2-4 minutes.
- Add couscous and cook, stirring often, until grains begin to brown and it smells nutty.
- Add broth. Bring to a boil, reduce to a simmer, cover, and cook 1 minute, until couscous is tender but firm.
- Stir in parsley and serve.
Nutrition Facts : Calories 322.6, Fat 6.9, SaturatedFat 4, Cholesterol 15.3, Sodium 97, Carbohydrate 53.6, Fiber 3.8, Sugar 0.6, Protein 11.2
LAMB CHOPS WITH FRUITY COUSCOUS & MINT
This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends
Provided by Jennifer Joyce
Time 16m
Number Of Ingredients 10
Steps:
- Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
- To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
- Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.
Nutrition Facts : Calories 635 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Protein 35 grams protein, Sodium 0.23 milligram of sodium
SPICY LAMB WITH WARM COUSCOUS
A spicy lamb and couscous meal in just 15 minutes
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
- Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
- Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.
Nutrition Facts : Calories 479 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
LAMB CHOPS WITH COUSCOUS - GREEK STYLE
Make and share this Lamb Chops with Couscous - Greek style recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Combine first 5 ingredients, rub over both sides of chops.
- Place chops on a broiler pan coated with cooking spray, broil 4 minutes on each side or until desired degree of doneness Couscous: Cook Couscous according to box instructions.
- Add diced tomato and cucumber and feta cheese to hot couscous, toss well.
- Serve chops over couscous.
Nutrition Facts : Calories 767.2, Fat 63.8, SaturatedFat 29, Cholesterol 181.2, Sodium 589, Carbohydrate 6.5, Fiber 1.2, Sugar 2.9, Protein 40.2
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- Arrange the lamb chops in a large glass baking dish and season all over with the salt, sugar, mint and oregano. Cover and refrigerate for at least 4 hours but preferably overnight.
- In a small bowl, mix the olive oil, lemon juice, lemon zest, shallot and garlic. Pour the mixture over the lamb chops and turn to coat. Let stand for 10 minutes.
- In a medium bowl, mix the yogurt with the lemon juice, lemon zest, mint, dill, shallot and garlic and season with salt and pepper.
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