Garlicky Lamb With Peppers Couscous Food

SHISH HOLD-THE-KABOB: SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS

Steps:

• Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
• Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
• Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
• Return skillet to stove and add another tablespoon EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops. Place chops on top of the peppers and onions.
• Fluff couscous with a fork and stir in the raisins, mint, remaining parsley and the pine nuts. Pass couscous at table. It makes a nice bed for the veggies and lamb to catch all the juices.

SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS

Steps:

• Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
• Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
• Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
• Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
• Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.

SPANISH LAMB WITH SHERRY, HONEY & PEPPERS

Steps:

• Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
• Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
• In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.

SPICY LAMB WITH GARLIC COUSCOUS

Steps:

• FOR THE LAMB.
• Trim off any fat.
• In a small bowl combine the chili, cumin, garlic and coriander.
• Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
• Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
• Remove from grill, sprinkle with a little sea salt and cover to keep warm.
• FOR THE COUSCOUS.
• Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
• Remove from the heat and stir in the couscous and oil.
• Cover and stand for about 5 minutes or until the liquid is absorbed.
• Fluff with a fork.
• TO SERVE.
• Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.