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Categories:Viewed: 56 - Published at: 9 years ago
Ingredients
- 3 racks lamb, frenched and cut into 1 1/2 thick chops
- olive oil, for brushing the grill and drizziling tomatoes
- 1 cup couscous, prepared according to packet instructions
- 1/2 pound ripe heirloom cherry or grape tomatoes, halved
- 4 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, diced
- 5 cups spinach leaves
- 1/4 cup crumbled goat cheese
Method
- Season the lamb chops with salt and pepper.
- Brush the grill rack with oil and preheat to high.
- Place the lamb chops on the grill, cover, and cook until charred and to desired doneness, about 4 minutes per side for medium-rare.
- Transfer the chops to a plate, cover to keep warm, and set aside.
- Preheat the oven to 400F.
- Place the tomatoes, cut side up, on a baking sheet, drizzle with 2 tablespoons of the oil, and season to taste with salt and pepper.
- Roast the tomatoes in the oven until they begin to collapse but are still slightly firm, about 8 minutes.
- Meanwhile roast, heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat.
- Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the spinach and cook, stirring, until wilted, about 2 minutes.
- Add the roasted tomatoes and spinach to the couscous and toss gently.
- Season to taste with salt and pepper.
- To serve, spoon the spinach and tomato couscous salad on each plate and sprinkle with some of the cheese.
- Place 3 to 4 lamb chops on each plate and season to taste with pepper.
- Serve immediately.
