Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous
Posted Sep 13 2008 3:51am
Recipe adapted from Rachael Ray. This is another recipe that you could share with company and not feel like you are depriving them by eating within the limits of a dialysis diet.
8 loin lamb chops Pinch of kosher salt and freshly ground black pepper 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons sweet paprika 4 tablespoons extra-virgin olive oil, divided 2 green bell peppers, seeded and cubed, 1-inch pieces 1 large yellow-skinned onion, cubed, 1-inch pieces 1/2 cup grape tomatoes 1/2 cup chopped flat-leaf parsley 3 cloves garlic, finely chopped 3 tablespoons pine nuts 1 1/2 cups chicken stock 1 1/2 cups couscous 5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons
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. Add peppers and onions. Season the vegetables with ground pepper and cook together 5 minutes, then add the 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 keep warm.
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 pine nuts to toast a little. Add chicken stock to the ot 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 of extra-virgin olive oil. 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 to serve.
Fluff couscous with a fork and stir in mint and remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.