Lamb Chops with Couscous

Lamb Chops with Couscous

Lamb Chops with Couscous

Prep Time
15 Minutes
Cook Time
15 Minutes
Ingredients
32
Servings
4
Ingredients
  • Dry Rub

  • 2 teaspoons kosher salt

  • 2 tablespoons Hearty Seasoning

  • 1/2 teaspoon freshly ground black pepper

  • Lamb Chops

  • 2 pounds lamb chops

  • 2 teaspoons canola oil

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Marinade

  • 1 teaspoon Hearty Seasoning

  • 5 cloves garlic, minced

  • Zest of 2 oranges

  • Juice of 2 oranges

  • Yogurt Sauce

  • Zest of 1 orange

  • Juice of 1 orange

  • 1/2 cup finely chopped fresh mint

  • 1 cup full-fat yogurt

  • 1 teaspoon Hearty Seasoning

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Couscous

  • 1 1/4 cups chicken broth

  • 1 tablespoon butter or olive oil

  • Pinch of kosher salt

  • 1 cup dried couscous

  • 2-3 dates, pitted and chopped

  • Olive oil, to taste

  • 1/4 cup finely chopped fresh parsley

  • 2 tablespoons thinly sliced chives

  • Toasted pine nuts, for serving

Instructions

  • 1 Make the dry rub: In a small bowl, mix together the salt, Hearty spice blend, and pepper.
  • 2 On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
  • 3 Make the marinade: In a medium bowl, mix together the Hearty spice blend, garlic, orange zest, and orange juice.
  • 4 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.
  • 5 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.
  • 6 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.
  • 7 Cook the lamb chops: Heat the canola oil in a large cast iron skillet over medium heat.
  • 8 Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper.
  • 9 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.
  • 10 Just before serving, fold the parsley and chives into the couscous.
  • 11 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.
  • 12 Enjoy!

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