Spiced Lamb Chops On Sauteed Peppers And Onions With Garlic And Mint Couscous Recipes

Steps:

• Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
• Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
• Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
• Return skillet to stove and add another tablespoon EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops. Place chops on top of the peppers and onions.
• Fluff couscous with a fork and stir in the raisins, mint, remaining parsley and the pine nuts. Pass couscous at table. It makes a nice bed for the veggies and lamb to catch all the juices.

Steps:

• Cover the lamb chops with wax paper or plastic wrap; whack each chop with the heel of your hand to flatten it out.
• Season the chops on both sides with salt and pepper.
• Combine the cumin, coriander, and paprika; sprinkle mixture evenly over the chops; pat spices in place; let chops stand for 15 minutes.
• Heat a large skillet over med-high heat; add in 2 tablespoons olive oil; when oil is hot, add in the peppers and onions.
• Season the vegetables with salt and pepper; cook for 5 minutes; then add in the tomatoes; continue to cook until their skin begins to burst.
• Add in half of the parsley and toss.
• Transfer the vegetables to a platter and cover loosely with foil; keep warm; don't wash the skillet.
• In a small saucepan, add 1 tablespoon oil; heat the oil over medium heat; add in the garlic; stir/saute for 1 minute.
• Add in the chicken stock; bring to a boil; add in the couscous, remove from heat, and cover the saucepan; let stand for 5 minutes.
• Return the skillet you cooked the veggies in to the stove; add 1 tablespoon oil.
• Add the lamb chops and sear for 2-3 minutes on each side for medium rare, 4 minutes on each side for medium-well.
• Arrange the chops on top of the peppers and onion.
• Fluff the couscous with a fork and stir in the mint, remaining parsley, and pine nuts.
• The couscous makes a nice bed for the veggies and lamb to catch all the juices.

Steps:

• Stir together thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.
• Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add chops. Reduce heat to medium. Cook chops, flipping halfway though, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide arugula between plates; drizzle with remaining teaspoon oil. Serve with cauliflower.

Steps:

• Thinly slice the peppers and onions. Separate onions into rings.
• Mince the garlic.
• Heat the oil in large skillet and saute the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes. Season with black pepper.
• Add 4 tablespoons vinegar; cover and cook over low heat about 15 minutes longer.
• Meanwhile, preheat broiler and place chops in broiler pan and place broiler pan about 4 inches from source of heat, depending on thickness of chops. Broil chops about 12 minutes for thin chops, about 15 minutes for double-rib chops, turning once.
• Sprinkle each chop with 1/2 teaspoon vinegar.

Steps:

• place all ingredients, except lamb chops in sauce pan. boil 10 minutes.
• place lamb chops in deep glass dish and pour sauce over them. marinate 1 hour.
• preheat barbecue at med-high.
• oil grill and add lamb chops. cover and cook 6 to 7 minutes on each side. after meat is seared, season well and baste with marinade durning cooking.