Hearty Lamb Chops With Couscous Recipe By Tasty Food

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

LAMB CHOPS WITH COUSCOUS - GREEK STYLE

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.

SPICY LAMB WITH WARM COUSCOUS

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.

SPICED LAMB CHOPS WITH VEGETABLE COUSCOUS

Steps:

• Heat 1 tablespoon of oil in a heavy based frypan and add the capsicum and spring onions and cook for 2 minutes.
• Add the lemon zest, salt and pepper and cook for 1 minute or until the capsicum is tender, set aside.
• Place the couscous in a saucepan and add a good pinch of salt and pour over the boiling water and cover for 3 to 4 minutes and then fluff up the couscous with a fork.
• Mix in the vegetables and lemon juice and set aside.
• Combine the moroccon spice and cumin and coat the lamb.
• Heat the rest of the oil in a heavy based frypan and on medium-high heat cook the lamb for 3 minutes on each side or until cooked to your liking and then set aside for 3 minutes to rest.
• Serve the couscous on a large plater, topped with the lamb chops and coriander.

LAMB CHOPS WITH FRUITY COUSCOUS & MINT

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.

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.

LAMB CHOPS WITH HERBED YOGURT OVER COUSCOUS

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).