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Pan Fried Lamb Chops and Couscous

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Pan Fried Lamb Chops and Couscous

Cameron Mathison calls in the big guns and welcomes his friend and celebrated cookbook author, Danielle Kartes, to help him prepare a succulent lamb recipe for a romantic dinner with his wife Vanessa.
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Pan Fried Lamb Chops and Couscous

Cameron Mathison

Recipe by: Danielle Kartes

Yield: Serves 2 with generous leftover salad 

 

Prep time 15 minutes 

Cook time 15 minutes 

 

Ingredients:

 

The maple Dijon vinaigrette (prepare in a 16-ounce mason jar):

2 inches pure maple syrup 

1 1/2 tablespoons Dijon 

Juice of a lemon 

1/2-inch white vinegar 

Couple shakes of hot sauce 

2-3 inches olive oil 

Salt & pepper to taste

 

The bejeweled couscous:

1 onion, diced 

2 tablespoons olive oil 

1 1/2 cups pearl or Israeli couscous (blends work beautifully; Trader Joe’s makes a nice one) 

1 3/4 cup chicken stock or broth 

1/2 cup golden raisins 

1 cup fresh pomegranate seeds 

1/2 cup shredded carrot 

1 cup chopped cilantro 

1 cup crumbled toasted pecans 

1/2-3/4 cup maple Dijon vinaigrette 

 

The lamb:

1 8-bone rack of American lamb chops 

1 tablespoon butter 

Salt and pepper to taste 

2-3 fresh rosemary sprigs 

 

The pan sauce:

8 ounces pomegranate juice 

2 tablespoons cold butter 

1 sprig rosemary

Salt and pepper to taste

 

 

Directions:

1. Place all vinaigrette ingredients into a 16-ounce jar and shake to mix.

2. Sauté the onion in the olive oil, then add the couscous and toast over medium high heat for 3 minutes, stirring gently.

3. Add the chicken stock, cover, and cook on low 15 minutes. Remove from heat and set aside to cool until it’s warm but not hot. 

4. While the couscous cooks, fry the lamb. In a skillet over medium-high heat, sear the seasoned chops 2-3 minutes per side. This yields a medium rare chop; cook longer for well done.

5. In a large mixing bowl, add your cooked couscous to the remaining ingredients, then add dressing to taste. 

6. Once the lamb is cooked and the salad is dressed, add the pomegranate juice to the hot pan used to cook the lamb. Add the rosemary.

7. Reduce the liquid by half, then swirl in the cold butter. Season with salt and pepper.

8. Drizzle over the lamb and enjoy! 

 

 

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