Prep 30 mins
Cook 15 mins
- 8 lamb loin chops
- coarse salt
- coarse black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 4 tablespoons extra virgin olive oil
- 2 green bell peppers, cored, seeded, and cut into 1-inch squares
- 1 large yellow onion, cut into 1-inch cubes
- 1 cup grape tomatoes (or cherry tomatoes)
- 1⁄2 cup fresh flat-leaf parsley, chopped
- 3 garlic cloves, minced
- 1 1⁄2 cups chicken stock
- 1 1⁄2 cups couscous
- 3 tablespoons finely chopped of fresh mint
- 3 tablespoons pine nuts
- 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.