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chops olive oil garlic ground cumin paprika yogurt lemon lemon orange ground black pepper olive oil cooking couscous chicken broth pistachios pomegranate seeds lemon zest fresh cilantro cinnamon olive oil
Viewed: 74 - Published at: 9 years agoIngredients
- 8 lamb chops (1 1/2-inch thick chops)
- 1 teaspoon olive oil
- 4 teaspoons minced garlic
- 4 tablespoons ground cumin
- 12 teaspoon paprika
- 12 cup plain yogurt
- 1 lemon, zest of
- 1 lemon, juice of
- 1 orange, juice of
- 12 teaspoon ground black pepper
- 1 tablespoon olive oil, for sauteing
- 14 ounces quick cooking couscous (1 box)
- chicken broth, to cook the couscous in
- 2 tablespoons pistachios, chopped
- 14 cup pomegranate seeds
- 2 teaspoons lemon zest
- 2 tablespoons fresh cilantro, chopped fine
- 14 teaspoon cinnamon
- 1 tablespoon olive oil
Method
- Marinade -- In a large baggie, mix the yogurt, olive oil, garlic, cumin, paprika, pepper, lemon zest, lemon juice and orange juice.
- Add the lamb chops and marinade all day.
- Up to 8 hours preferably or as long as you can.
- Pomegranate -- What is the world do I do with it?
- Well it does stain, and it is a mess.
- But oh so good.
- Now I found pomegranate seeds at Whole Foods, but my Publix grocery store has fresh pomegranate at 1/6th the cost.
- Secret to cleaning them.
- One -- wear a dark shirt, two stand over the sink -- three DO NOT use a wood cutting board.
- Cut in half and then again in half.
- In a bowl of water pull the seeds away from the membrane and pulp.
- The seeds sink, the pulp floats.
- Then just scoop out the membrane and the seeds are ready to enjoy.
- That easy.
- It is definitely a treat.
- Couscous -- Now, just follow the instructions.
- Most of the quick cooking brands will require 2 1/4 to 2 1/2 cups water.
- Personally, I use chicken stock.
- It adds so much flavor.
- For the most part, I just boil the water in a medium bowl in the microwave, remove, add the couscous, stir once and cover with a plate.
- Let set 5 minutes.
- While you let the couscous set, you need to grill the lamb.
- Then as the lamb rests you can flavor your couscous.
- To the couscous -- add in the pistachios, lemon zest, cilantro, cinnimon, olive oil and the pomegranate seeds, a little pepper (salt if you want) but the broth is salty.
- Lamb -- Now as the couscous rests grill your lamb.
- I prefer the outside grill, but a inside grill pan will be just fine.
- Medium high heat brushed with olive oil.
- You could also use a cast iron pan as well for this.
- Just brush off most of the yogurt marinade so it doesn't sweat but browns as it cooks.
- Grill 5-7 minutes per side until you see nice grill marks and then remove.
- You want them medium rare about 140 degrees.
- A thermometer is very helpful at this point unless you are very comfortable with judging the doneness of the meat.
- Don't over cook.
- Remove and just cover to let them rest.
- Finish up your couscous as they cook and then serve 2 chops per person over a nice bed of the couscous.
- A nice saute of spinach, kale or swiss chard to me is a great side or maybe just some roasted green beans or even broccoli.
- This makes a beautiful dish served to company.
- A little expensive with the lamb, but such a nice treat.
- And besides the couscous, vegetables are inexpensive, so my philosophy is spend money on one main item to focus on and cut back on other items.
- You guests will never know and they will love it regardless.
