Broiled Lamb Chops with Sweet Pea and Spinach Couscous

Name: Broiled Lamb Chops with Sweet Pea and Spinach Couscous
Yield: 4 servings
Ingredients: 2 cups chicken stock or broth; 3 tablespoons extra-virgin olive oil (EVOO); 1 1/2 cups plain couscous; 1 large red onion, chopped; 4 garlic cloves, chopped; Salt and freshly ground black pepper; 2-pound rack of lamb cut into 12 chops (3 chops per person); 1 10-ounce box frozen peas; 4 cups baby spinach; 10 fresh basil leaves, chopped or torn; 10 fresh mint leaves, chopped

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

2 cups chicken stock or broth

3 tablespoons extra-virgin olive oil (EVOO)

1 1/2 cups plain couscous

1 large red onion, chopped

4 garlic cloves, chopped

Salt and freshly ground black pepper

2-pound rack of lamb cut into 12 chops (3 chops per person)

1 10-ounce box frozen peas

4 cups baby spinach

10 fresh basil leaves, chopped or torn

10 fresh mint leaves, chopped

Preparation

Step 1
Preheat the broiler.
Step 2
Place about 1 1/2 cups of the chicken stock and 1 tablespoon of the EVOO in a medium sauce pot over medium heat. Cover the pot and raise the heat; bring the broth to a boil. Remove the pot from the heat. Add the couscous, cover, and let stand for 10 minutes.
Step 3
While the chicken stock is heating up, preheat a medium skillet over medium-high heat with the remaining 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, salt, and pepper and cook, stirring frequently, for 3 to 4 minutes, or until the onions are tender.
Step 4
While the onions are cooking, arrange the chops on a slotted broiler pan and season both sides with salt and pepper. Broil the chops for 3 to 4 minutes on each side for medium rare, 5 to 6 for medium well.
Step 5
To the onions and garlic, add the frozen peas and the remaining 1/2 cup of chicken stock. Heat for 2 minutes, then add the baby spinach and wilt. Add the basil and mint and remove from the heat.
Step 6
Fluff the cooked couscous with a fork. Add the veggies and herbs to the couscous on a large platter, toss to distribute, and adjust the seasonings with salt and pepper.
Step 7
Serve the lamb chops on top of the sweet pea and spinach couscous.

Rachael Ray 365: No Repeats

TagsCouscous Pasta Lamb Chop Lamb Meat Pea Bean and Legume Vegetable Spinach Leafy Greens Main Dinner Nut Free Dairy Free Broil Cookbooks

Recipe information

Ingredients

Preparation

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Recipe notes