Lamb Chops on a Bed of Couscous
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Lamb Chops on a Bed of Couscous
Times
- Prep Time : 15 min min
- Ready Time : 15 min
Servings
4 servings
Ingredients
- 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
Directions
- In a small bowl, mix sage, salt and pepper.
- Rinse lamb chops and pat dry. Rub spice mixture into chops.
- Heat oil in a large skillet over medium heat.
- Place lamb chops in skillet. Fry for 6 to 7 minutes on each side for medium rare.
- Drain off excess fat. Add wine, vinegar and mint.
- Cover and cook for 1 to 2 minutes. Remove from heat.
- Spoon couscous onto a serving platter. Arrange lamb chops on top and serve.
Contributed by: Quick & Kosher, JAMIE GELLER
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About Jamie Geller
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Meat , Main , Shabbat , 15-minute Prep , Moroccan , Dinner Tonight , Lamb , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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