Moroccan Lamb Chops with Green Couscous and Tahini
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 1 small bunch cilantro
- 1 small bunch flat-leaf parsley
- ½ small bunch mint
- 1 cup whole wheat couscous
- 1 cup frozen peas
- Sea salt and freshly ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 8 lamb rib chops, about 1 inch thick (about 2½ lbs.)
- 1 tablespoon grape seed oil
- 1 lemon, zested and juiced, divided
- ⅓ cup tahini
Procedure
Juice cilantro, parsley and mint. Place 1 cup juice in a small saucepan and bring to a boil. Turn off heat, stir in couscous, peas and a pinch of salt. Cover and let sit for 10 minutes until the liquid is absorbed.
While couscous is steaming, toast cumin and paprika in a small skillet until fragrant, about 30 second. Heat oil in a heavy large skillet or grill pan over medium heat. Season lamb chops with cumin, paprika, salt and pepper and add to skillet. Cook about 3 minutes per side for medium-rare (145°F).
Fluff couscous with a fork, add half the lemon zest and juice, salt and pepper. Stir remaining lemon zest and juice into tahini. Thin with hot water to create a pourable sauce. Spoon couscous onto a large serving platter and top with the lamb chops and tahini sauce.
While couscous is steaming, toast cumin and paprika in a small skillet until fragrant, about 30 second. Heat oil in a heavy large skillet or grill pan over medium heat. Season lamb chops with cumin, paprika, salt and pepper and add to skillet. Cook about 3 minutes per side for medium-rare (145°F).
Fluff couscous with a fork, add half the lemon zest and juice, salt and pepper. Stir remaining lemon zest and juice into tahini. Thin with hot water to create a pourable sauce. Spoon couscous onto a large serving platter and top with the lamb chops and tahini sauce.
Moroccan Lamb Chops with Green Couscous and Tahini
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 1 small bunch cilantro
- 1 small bunch flat-leaf parsley
- ½ small bunch mint
- 1 cup whole wheat couscous
- 1 cup frozen peas
- Sea salt and freshly ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 8 lamb rib chops, about 1 inch thick (about 2½ lbs.)
- 1 tablespoon grape seed oil
- 1 lemon, zested and juiced, divided
- ⅓ cup tahini
Procedure
Juice cilantro, parsley and mint. Place 1 cup juice in a small saucepan and bring to a boil. Turn off heat, stir in couscous, peas and a pinch of salt. Cover and let sit for 10 minutes until the liquid is absorbed.
While couscous is steaming, toast cumin and paprika in a small skillet until fragrant, about 30 second. Heat oil in a heavy large skillet or grill pan over medium heat. Season lamb chops with cumin, paprika, salt and pepper and add to skillet. Cook about 3 minutes per side for medium-rare (145°F).
Fluff couscous with a fork, add half the lemon zest and juice, salt and pepper. Stir remaining lemon zest and juice into tahini. Thin with hot water to create a pourable sauce. Spoon couscous onto a large serving platter and top with the lamb chops and tahini sauce.
While couscous is steaming, toast cumin and paprika in a small skillet until fragrant, about 30 second. Heat oil in a heavy large skillet or grill pan over medium heat. Season lamb chops with cumin, paprika, salt and pepper and add to skillet. Cook about 3 minutes per side for medium-rare (145°F).
Fluff couscous with a fork, add half the lemon zest and juice, salt and pepper. Stir remaining lemon zest and juice into tahini. Thin with hot water to create a pourable sauce. Spoon couscous onto a large serving platter and top with the lamb chops and tahini sauce.