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Lamb Chops on a Bed of Couscous


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Lamb Chops on a Bed of Couscous


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Lamb Chops on a Bed of Couscous


  • Prep Time : 15 min min
  • Ready Time : 15 min


4 servings


  • 1 teaspoon dried sage (or 1 tablespoon fresh sage, minced)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper
  • 6 to 8 shoulder lamb chops, about 2-1/2 pounds
  • 2 tablespoons olive oil
  • 1/4 cup white wine
  • 1 tablespoon red wine vinegar
  • 6 to 8 mint leaves, chopped
  • 1 (5.6 ounce) box Near East Toasted Pine Nut Couscous, prepared according to package directions


  1. In a small bowl, mix sage, salt and pepper.
  2. Rinse lamb chops and pat dry. Rub spice mixture into chops.
  3. Heat oil in a large skillet over medium heat.
  4. Place lamb chops in skillet. Fry for 6 to 7 minutes on each side for medium rare.
  5. Drain off excess fat. Add wine, vinegar and mint.
  6. Cover and cook for 1 to 2 minutes. Remove from heat.
  7. Spoon couscous onto a serving platter. Arrange lamb chops on top and serve.

Contributed by: Quick & Kosher, JAMIE GELLER



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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