Meat & Poultry Dishes
Moroccan Spiced Lamb Chops with Couscous Salad
Difficulty:
Medium
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Fragrantly spiced lamb chops are served over a delectable Israeli couscous salad for the perfect summer meal. Whether you cook them on a grill outdoors for a savory charred flavor or sear them in a skillet on the stove in the winter, this is a recipe that delivers a taste of summer year-round!
- Couscous Salad
- 2.5 cups vegetable broth
- 2 cups pearl (Israeli) couscous
- Salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 1 lemon juiced
- 1/2 cup Sliced Sun-Ripened Dried Tomatoes Sulfite Free drained
- 1/2 cup Colossal Castelvetrano Style Pitted Olives roughly chopped
- 1/4 cup toasted pine nuts
- 4 pitted dates halved and sliced
- 1/4 cup chopped fresh mint
- Moroccan Lamb Chops
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 2 lbs. lamb chops
- Salt and pepper to taste
- 2 tablespoons neutral oil such as vegetable or grapeseed
- Lemon wedges for serving
Instructions
- In a medium-large pot, bring the vegetable broth to a boil and add the couscous and salt and pepper to taste. Reduce the heat to low and simmer until all of the liquid is absorbed, about 8-10 minutes.
- Transfer the couscous to a large bowl to cool slightly for 10 minutes. Add the remaining ingredients and season to taste with additional salt and pepper. Set aside until ready to serve.
- To a small bowl, add the ground cumin, garlic powder, smoked paprika, ginger and cinnamon. Stir to combine.
- On a large plate, season the lamb chops with salt and pepper to taste and sprinkle all over with the spice blend until fully coated.
- Heat the oil in a large skillet over medium high heat and cook 3-4 minutes per side for medium. Divide the couscous among plates and top with the lamb chops and a lemon wedge to garnish.
- Enjoy!
