Lamb Chops with Couscous

Name: Lamb Chops with Couscous
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Mediterranean,
Ingredients: 2 tsps kosher salt; 2 tbsps hearty seasoning; 1/2 tsp freshly ground black pepper; 2 pounds lamb chops; 2 tsps canola oil; Kosher salt to taste; Freshly ground black pepper to taste; 5 cloves garlic minced; Zest of 2 oranges; Juice of 2 oranges; 1 tsp hearty seasoning; Zest of 1 orange; Juice of 1 orange; 1/2 cup finely chopped fresh mint; 1 cup full-fat yogurt; 1 tsp hearty seasoning; Kosher salt to taste; Freshly ground black pepper to taste; 1 1/4 cup chicken stock; 1 tbsp butter; Pinch of kosher salt; 1 cup dried couscous; 2 to 3 dates, pitted and chopped; Olive oil, to taste; 1/4 cup finely chopped fresh parsley; 2 tbsps thinly sliced chives; Toasted pine nuts, for serving

Looking for an artisan-style meal with a hearty flavor? This lamb chop and couscous is sure to become a favorite. McCormick® Hearty Seasoning is infused into chops on three different levels: the marinade, the dry rub, and the dipping sauce. Recipe & Photo Credit: Tas... Read More Read Less

15m

PREP TIME

15m

COOK TIME

27

INGREDIENTS

Servings: 4

Ingredients

Dry Rub
2 teaspoons kosher salt
2 tablespoons hearty seasoning
1/2 teaspoon freshly ground black pepper
Lamb Chops
2 pounds lamb chops
2 teaspoons canola oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Marinade
5 cloves garlic, minced
Zest of 2 oranges
Juice of 2 oranges
1 teaspoon hearty seasoning
Yogurt Sauce
Zest of 1 orange
Juice of 1 orange
1/2 cup finely chopped fresh mint
1 cup full-fat yogurt
1 teaspoon hearty seasoning
Kosher salt, to taste
Freshly ground black pepper, to taste
Couscous
1 1/4 cup chicken stock
1 tablespoon butter Substitutions available
- olive oil
Pinch of kosher salt
1 cup dried couscous
2 to 3 dates, pitted and chopped
Olive oil, to taste
1/4 cup finely chopped fresh parsley
2 tablespoons thinly sliced chives
Toasted pine nuts, for serving

INSTRUCTIONS

1 To make the dry rub, mix together the salt, Hearty Seasoning, and pepper in a small bowl.
2 On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
3 To make the marinade, mix together the garlic, orange zest, orange juice and Hearty Seasoning in a medium bowl.
4 Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn’t completely cover the lamb chops, flip halfway through.
5 While the lamb chops are marinating, make the yogurt sauce. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty Seasoning, salt, and pepper. Set aside.
6 To make the couscous, combine the chicken stock, butter, and salt in a small saucepan over medium-high heat. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed. Fluff with a fork, then stir in the dates, and cover again to keep warm. If the couscous seems dry, add 1 to 2 teaspoons of olive oil and mix. Set aside.
7 To cook the lamb chops, heat the canola oil in a large cast iron skillet over medium heat.
8 Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper. Discard any remaining marinade.
9 Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3 to 5 minutes per side, or until desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center. The internal temperature should read 145˚F (63˚C) for medium-rare. Remove the lamb chops from the pan and repeat with remaining lamb chops.
10 Just before serving, fold the parsley and chives into the couscous.
11 To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce the over lamb chops and top with toasted pine nuts.
12 Enjoy!