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Moroccan Lamb Chops with Spiced Couscous

 

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Moroccan Lamb Chops with Spiced Couscous
 

 

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Recipe

Moroccan Lamb Chops with Spiced Couscous

Times

  • Prep Time : 15 minutes min
  • Cook Time : 20 minutes min
  • Ready Time : 35 min

Servings

6 s

Ingredients

  • 2 teaspoons paprika
  • 1 Teaspoon dried oregano
  • 1 teaspoon tumeric
  • 1/2 Teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt, divided
  • 1 lemon, juiced
  • 12 lamb chops, about 4 pounds
  • 1 teaspoon olive oil plus 1 tablespoon
  • 1 zucchini, diced
  • 1 small onion, peeled and diced
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 3/4 cup Water
  • 2/3 cup whole wheat couscous
  • 1/4 cup pine nuts
  • 1/4 cup Golden raisins

Directions

Preparation

  1. In a small bowl combine paprika, oregano, tumeric, garlic powder, 1/2 teaspoon salt and lemon juice and stir well. Pat lamb chops dry with a paper towel and place in a large resealable bag. Pour marinade into bag, seal and work around with your hands to cover lamb. Refrigerate for at least one hour or overnight.
  2. In a saucepan, heat 1 teaspoon olive oil. Add zucchini and onions and sauté 5 to 8 minutes or until onions are translucent. Stir in coriander and cinnamon and sauté 1 minute more. Add water and bring to a boil. Stir in couscous, pine nuts, raisins and remaining 1 teaspoon salt. Remove from heat and cover. Let sit 5 minutes and fluff with a fork before serving.
  3. To cook lamb chops, remove from refrigerator about 30 minutes before cooking. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add lamb and cook about 4 minutes per side for medium doneness.

About Jamie Geller

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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."

 

comments

 

3 Responses to Moroccan Lamb Chops with Spiced Couscous

  1. Jamie, this looks so wonderful! I always wonder though, why is it better to marinate meat in the fridge than just on the counter?

  2. Hi Imelda,
    Great Q. It’s really best to marinate foods in the refrigerator, not on the kitchen counter. Marinating at room temperature causes the meat to enter the “Danger Zone” (between 40°F and 140°F), where bacteria multiply fastest. When a recipe calls for marinating at room temperature, increase the marinating time in the refrigerator to achieve similar tenderness and taste results. Another great tip is to place marinating meat on the bottom shelf of the refrigerator to prevent any possible leaks onto foods below.

  3. Do you know how spicy this dish is? Would you need to think about a lassi or something similar to cool the heat in the dish?

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