Shish Hold-The-Kabob: Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous

Name: Shish Hold-The-Kabob: Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters chicken stock; 4 servings Coarse salt and coarse black pepper; 355 milliliters couscous; 118 milliliters flat-leaf parsley leaves, chopped; 3 cloves garlic, finely chopped; 1 Handful golden raisins; 237 milliliters grape tomatoes; 3 green bell peppers, seeded and cut into 1 inch pieces; 1 teaspoon ground coriander, 1/3 palm full; 1 teaspoon ground cumin, 1/3 palm full; 8 ribs lamb chops; 4 Tbsps extra-virgin olive oil; 3 Tbsps pine nuts, toasted; 1 teaspoon sweet paprika, 1/3 palm full; 1 large yellow onion, cut into 1-inch pieces

You can never have too many side dish recipes, so give Shish Hold-The-Kabob: Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous a try. One serving contains 522 calories, 14g of protein, and 21g of fat. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of pine nuts, onion, couscous, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 18 minutes.

Instructions

Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides.

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Salt And Pepper

Equipment you will use

Wax Paper

Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up.

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Coriander

Paprika

Spices

Cumin

Let chops stand 15 minutes.

Heat a large skillet over medium high heat.

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Frying Pan

Add 2 tablespoons olive oil, 2 turns of the pan.

Ingredients you will need

Olive Oil

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Frying Pan

Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes.

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Salt And Pepper

Grape Tomato

Vegetable

Tomato

Peppers

Onion

Add half the flat leaf parsley to the skillet and toss.

Ingredients you will need

Flat Leaf Parsley

Equipment you will use

Frying Pan

Transfer vegetables to a platter and cover with loose foil to hold heat.

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Vegetable

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Aluminum Foil

Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount.

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Couscous

Cooking Oil

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Sauce Pan

Heat oil over medium heat and add garlic.

Ingredients you will need

Garlic

Cooking Oil

Sautee garlic 1 minute then add chicken stock and bring it up to a boil.

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Chicken Stock

Garlic

Add couscous and cover the pot.

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Couscous

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Pot

Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.

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Pine Nuts

Toast

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Frying Pan

Return skillet to stove and add another tablespoon EVOO, a turn of the pan.

Ingredients you will need

Extra Virgin Olive Oil

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Frying Pan

Stove

Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops.

Ingredients you will need

Lamb Chop

Equipment you will use

Frying Pan

Place chops on top of the peppers and onions.

Ingredients you will need

Peppers

Onion

Fluff couscous with a fork and stir in the raisins, mint, remaining parsley and the pine nuts. Pass couscous at table. It makes a nice bed for the veggies and lamb to catch all the juices.

Ingredients you will need

Pine Nuts

Couscous

Parsley

Raisins