Wendy
04-02-2013, 07:54 PM
Marinated Lamb Chops with Couscous Tabbouleh and Mint Mojo
14272
Serves 4
Lamb Chops
1/2 cup extra virgin olive oil
1/2 lemon, zested and juiced
1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 clove garlic, roughly chopped
8 to 10 lamb chops
Light olive oil, for cooking
Couscous Tabbouleh
2 cups low-sodium vegetable stock
1 (10-ounce) box couscous
1/4 cup extra virgin olive oil
1 lime, zested and juiced
1 teaspoon ground cumin
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 plum tomatoes, seeded and finely diced
3 cloves garlic, finely minced
1 small red onion, finely diced
1/2 European cucumber, seeded and finely diced
1/4 cup finely chopped fresh cilantro
1/4 cup canned chickpeas, drained and rinsed
Mint Mojo
1 1/2 cups mint jelly
1 cup extra virgin olive oil
3 cloves garlic, roughly chopped
1 bunch mint leaves (about 1 packed cup)
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
For lamb chops:
Whisk together oil, lemon zest and juice, oregano, cumin, and pepper in a shallow dish. Add garlic. Add lamb chops and turn to coat.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight, turning occasionally.
Remove chops from refrigerator and shake off excess marinade. Set aside.
Heat a large grill pan or skillet over high heat. Brush pan lightly with oil. Add chops and cook 2 1/2 minutes per side for medium-rare.
For couscous tabbouleh:
Bring vegetable stock to a boil in a small saucepan over high heat. Meanwhile, place couscous in a medium heatproof bowl. Drizzle with olive oil. When stock boils, carefully pour over couscous; cover tightly with plastic wrap and set aside 5 minutes.
Uncover and fluff couscous with a fork. Stir in lime zest and juice, cumin, salt, and pepper. Add tomatoes, garlic, onion, cucumber, cilantro, and chickpeas. Stir to combine.
For mint mojo:
Combine all ingredients in a food processor. Pulse until well combined.
To serve:
Spoon a portion of couscous into the center of a plate; place 2 lamb chops onto the couscous. Drizzle mint mojo around the plate and garnish with a sprig of mint, if desired.
14272
Serves 4
Lamb Chops
1/2 cup extra virgin olive oil
1/2 lemon, zested and juiced
1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 clove garlic, roughly chopped
8 to 10 lamb chops
Light olive oil, for cooking
Couscous Tabbouleh
2 cups low-sodium vegetable stock
1 (10-ounce) box couscous
1/4 cup extra virgin olive oil
1 lime, zested and juiced
1 teaspoon ground cumin
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 plum tomatoes, seeded and finely diced
3 cloves garlic, finely minced
1 small red onion, finely diced
1/2 European cucumber, seeded and finely diced
1/4 cup finely chopped fresh cilantro
1/4 cup canned chickpeas, drained and rinsed
Mint Mojo
1 1/2 cups mint jelly
1 cup extra virgin olive oil
3 cloves garlic, roughly chopped
1 bunch mint leaves (about 1 packed cup)
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
For lamb chops:
Whisk together oil, lemon zest and juice, oregano, cumin, and pepper in a shallow dish. Add garlic. Add lamb chops and turn to coat.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight, turning occasionally.
Remove chops from refrigerator and shake off excess marinade. Set aside.
Heat a large grill pan or skillet over high heat. Brush pan lightly with oil. Add chops and cook 2 1/2 minutes per side for medium-rare.
For couscous tabbouleh:
Bring vegetable stock to a boil in a small saucepan over high heat. Meanwhile, place couscous in a medium heatproof bowl. Drizzle with olive oil. When stock boils, carefully pour over couscous; cover tightly with plastic wrap and set aside 5 minutes.
Uncover and fluff couscous with a fork. Stir in lime zest and juice, cumin, salt, and pepper. Add tomatoes, garlic, onion, cucumber, cilantro, and chickpeas. Stir to combine.
For mint mojo:
Combine all ingredients in a food processor. Pulse until well combined.
To serve:
Spoon a portion of couscous into the center of a plate; place 2 lamb chops onto the couscous. Drizzle mint mojo around the plate and garnish with a sprig of mint, if desired.