Enjoy loin lamb chops with a nutritious and flavorful couscous side. Photography courtesy of Meat and Livestock Australia.
January 2008
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Grilled Lamb Loin Chops With Zucchini, Walnut & Caper Couscous
An Easy, Gourmet Recipe For Lamb Chops
Lamb chop are a popular dish. Most people grill them simply. But this dish of complex flavors can be on the table in 35 minutes, with healthy ingredients like zucchini walnuts and couscous. If you love lamb chops, see two recipes for rib lamb chops, Caramelized Australian Lamb Chops With Grilled Rosemary Carrots and Porcini-crusted Australian Lamb Rib Chops With Fresh Pea, Mint And Feta Salad; and a beautiful boneless Lamb Loin With Blood Orange Sauce And White Bean Purée.
Ingredients
Lamb
- 8 lamb loin chops, trimmed
- Olive oil
- Salt and pepper
Zucchini, Walnut and Caper Couscous
- 1 cup couscous
- 1 cup chopped parsley
- ¾ cup walnuts, toasted and finely-chopped, divided
- ¼ cup olive oil
- 2 tablespoons fresh-squeezed lemon juice
- 2-3 tablespoons capers, to taste
- 2 zucchini, chopped in a medium dice
Preparation
- To prepare the couscous, in a small saucepan bring 1 cup lightly salted water to a boil. Add couscous and remove from heat. Stand, covered for 10 minutes or until liquid is absorbed. Fluff with fork to separate grains then set aside.
- Place parsley, ½ cup of the walnuts, oil, and lemon juice in a food processor or blender and pulse on and off to make a coarse paste. Reserve 2 to 3 tablespoons for the lamb, and toss the remainder through the couscous, along with capers and ¼ cup walnuts.
- Preheat oven to 450ºF. Brush lamb chops generously with oil and season with salt and pepper. Pre-heat frying pan over high heat, add chops and cook for 2 minutes, turn and cook for another minute.
- Place pan in oven and cook 3 to 4 minutes further for medium rare, so the meat is still springy when pressed.
- Just before serving, pan fry or blanch zucchini in water for 1 to 2 minutes or until just tender and toss through the couscous.
- Remove from oven and toss chops with the reserved parsley and walnut mixture.
Serve immediately with the warm couscous. Serves 4.
TIP: Speed up the cooking time by preparing the couscous the day before, without blending the parsley/walnut paste and capers; cover and refrigerate. Bring to room temperature or microwave if desired; then toss with the paste and capers before serving. of the water.
Recipes © copyright Meat & Livestock Australia. Additional material
Lifestyle Direct, Inc. All rights reserved. Photos are the copyright of their respective owners.
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