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  Pan-Roasted Lamb Chops with Cous Cous

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Don't like lamb?
Try using lean, boneless pork loin chops instead.


Ready in less than a half-hour, this dish is Moroccan-inspired dish is a combination of sweet and savory. The lamb chops in this dish can be cooked medium-well, which makes them a fast, but still elegant meal. The cous cous in this dish is a flavorful side that can be either heated on the stove or in the microwave.

˝ cup chopped fresh parsley
˝ cup chopped fresh mint
Salt and pepper
Olive oil
4 lamb chops
2 cups chicken broth
1 tbs olive oil
˝ cup raisins
1 tbs dried onion flakes
1 tsp garlic power
˝ cup pine nuts, toasted
˝ lb frozen peas
1 Lemon

Chop parsley and mint. Toss half of the fresh herbs in a bag with the lamb chops, olive oil and salt and pepper.  Toast the pine nuts in a non-stick skillet over medium heat until lightly golden.

Meanwhile, heat the chicken stock –seasoned with salt and pepper, raisins, 1 tbs olive oil, onion and garlic until boiling. While doing this, remove the pine nuts from the skillet, and add the lamb chops. Once the chicken broth is ready, stir in the cous cous, pine nuts, frozen peas, and the remaining mint and parsley. Cover for 5 minutes. 

Flip the lamb chops if they’re ready.  Then, uncover and fluff the cous cous dish. Serve with the lamb chops on top and dress with lemon zest and juice.

Serves 4.

Copyright 2008.