MOROCCAN LAMB CHOPS WITH SPICED COUSCOUS
Preparation In a small bowl combine paprika, oregano, tumeric, garlic powder, 1/2 teaspoon salt and lemon juice and stir well. Pat lamb chops dry with a paper
Provided by Jamie Geller
Categories Main
Time 35m
Yield 6 Servings
Number Of Ingredients 16
Steps:
- Preparation In a small bowl combine paprika, oregano, tumeric, garlic powder, 1/2 teaspoon salt and lemon juice and stir well. Pat lamb chops dry with a paper towel and place in a large resealable bag. Pour marinade into bag, seal and work around with your hands to cover lamb. Refrigerate for at least one hour or overnight. In a saucepan, heat 1 teaspoon olive oil. Add zucchini and onions and sauté 5 to 8 minutes or until onions are translucent. Stir in coriander and cinnamon and sauté 1 minute more. Add water and bring to a boil. Stir in couscous, pine nuts, raisins and remaining 1 teaspoon salt. Remove from heat and cover. Let sit 5 minutes and fluff with a fork before serving. To cook lamb chops, remove from refrigerator about 30 minutes before cooking. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add lamb and cook about 4 minutes per side for medium doneness.
Nutrition Facts :
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
SHISH HOLD-THE-KABOB: SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 16
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
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.
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
SPICED LAMB CHOPS WITH VEGETABLE COUSCOUS
From one of our national supermarkets as part of their Feed Your Family for Under $10. Times are estimated. Looks like a quick easy mid week meal.
Provided by ImPat
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 540.8, Fat 32.8, SaturatedFat 12.2, Cholesterol 70.3, Sodium 66.9, Carbohydrate 41, Fiber 5.2, Sugar 1.2, Protein 22.3
SPICY VEGETABLE COUSCOUS
Make and share this Spicy Vegetable Couscous recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium-size skillet heat the oil.
- Add green onions, sweet pepper, garlic, tomatoes and zucchini; saute 5 min, stirring.
- Remove from heat and keep warm.
- In a medium-size saucepan, combine the remaining ingredients, mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.
Nutrition Facts : Calories 275.9, Fat 2.1, SaturatedFat 0.3, Sodium 342.5, Carbohydrate 54.4, Fiber 7.2, Sugar 4.3, Protein 10.3
SPICY LAMB WITH GARLIC COUSCOUS
A spicy Moroccan style dish. As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren't keen on very garlicky food. This recipe came from the Home Beautiful magazine. The marinade also works well with chicken fillets.
Provided by EeeGee
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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