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chicken extra-virgin olive oil couscous red onion garlic salt rack of lamb frozen peas baby spinach basil mint
Viewed: 50 - Published at: 7 years agoIngredients
- 2 cups chicken stock or broth
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 1/2 cups plain couscous
- 1 large red onion, chopped
- 4 garlic cloves, chopped
- Salt and freshly ground black pepper
- 2-pound rack of lamb cut into 12 chops (3 chops per person)
- 1 10-ounce box frozen peas
- 4 cups baby spinach
- 10 fresh basil leaves, chopped or torn
- 10 fresh mint leaves, chopped
Method
- Preheat the broiler.
- Place about 1 1/2 cups of the chicken stock and 1 tablespoon of the EVOO in a medium sauce pot over medium heat.
- Cover the pot and raise the heat; bring the broth to a boil.
- Remove the pot from the heat.
- Add the couscous, cover, and let stand for 10 minutes.
- While the chicken stock is heating up, preheat a medium skillet over medium-high heat with the remaining 2 tablespoons of the EVOO (twice around the pan).
- Add the onions, garlic, salt, and pepper and cook, stirring frequently, for 3 to 4 minutes, or until the onions are tender.
- While the onions are cooking, arrange the chops on a slotted broiler pan and season both sides with salt and pepper.
- Broil the chops for 3 to 4 minutes on each side for medium rare, 5 to 6 for medium well.
- To the onions and garlic, add the frozen peas and the remaining 1/2 cup of chicken stock.
- Heat for 2 minutes, then add the baby spinach and wilt.
- Add the basil and mint and remove from the heat.
- Fluff the cooked couscous with a fork.
- Add the veggies and herbs to the couscous on a large platter, toss to distribute, and adjust the seasonings with salt and pepper.
- Serve the lamb chops on top of the sweet pea and spinach couscous.
