Spiced lamb chops with couscous

Yield: 8 servings

Measure Ingredient
1 tablespoon Plus 1 tsp
Ground coriander seeds
1 tablespoon Plus 1 tsp
Ground cinnamon
1 tablespoon Plus 1 tsp
Ground cumin seeds
1 teaspoon Ground cloves
Salt and pepper
16 Loin lamb chops
(abt 5oz ea)
About 3/4" thick
3 tablespoons Olive oil
1 tablespoon Butter
1½ cup Instant couscous

1. In a small bowl, combine the coriander, cinnamon, cumin, cloves, 2 tsp salt and 1 tbs plus 1 tsp pepper. Coat the lamb on both sides with the spice mixture.

2. Heat 1½ tbs of the olive oil in each of 2 large skillets. Add half the lamb chops to each skillet; if necessary, cook the lamb in batches. Sear over high heat, turning once, until browned, about 4 min. Transfer to a large rimmed baking sheet; reserve the pan juices.

The chops can stand at room temperature for up to 1 hour.

3. Preheat the oven to 400 F. In a medium saucepan, bring 3 cups of water to a boil with the butter and ½ tsp salt. Stir in the couscous and remove from the heat. Cover and let stand until tender, at least 5 min.

4. Bake the lamb chops for about 10 min, or until firm to the touch.

Fluff the couscous with a fork. Divide the couscous among 8 plates, set the lamb chops on top and spoon any pan juices over.

Food and Wine

January 1995

Submitted By DIANE LAZARUS On 12-26-95

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