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Thread: Marinated Lamb Chops from Disney Cruise Line

  1. #1
    Administrator Wendy's Avatar
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    Marinated Lamb Chops with Couscous Tabbouleh and Mint Mojo

    [ATTACH]14272.vB[/ATTACH]

    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:

    1. Whisk together oil, lemon zest and juice, oregano, cumin, and pepper in a shallow dish. Add garlic. Add lamb chops and turn to coat.
    2. Cover with plastic wrap and refrigerate for at least 6 hours or overnight, turning occasionally.
    3. Remove chops from refrigerator and shake off excess marinade. Set aside.
    4. 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:


    1. 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.
    2. 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.
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  2. #2
    Administrator Tink's Avatar
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    Love lamb. But I far prefer Israeli couscous to the smaller, grainy stuff.






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  3. #3
    Senior Member uscwest's Avatar
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    I love lamb, but going to all that bother for a meal for one doesn't seem worth it. Donna doesn't do lamb.





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