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Pan Fried Lamb Chops and Couscous
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.
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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