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Fast & Easy Dinner: Lamb Chops With Couscous Pilaf

partysugar — Tue, 26 Jan 2010 11:30:28 -0800

Couscous has recently become one of my favorite pantry staples. It's wonderfully quick-cooking and can be seasoned with just about anything. In this recipe, canned tomatoes, garbanzo beans, and fresh mint give the couscous a Mediterranean feel. The couscous is paired with a lemon-peppery lamb chop that's succulent to eat and simple to make. Don't feel limited by the recipe; it's actually highly adaptable. Substitute chicken for the lamb, black beans for the garbanzos, and cilantro for the mint, and you've got a totally different dish. To learn the versatile technique, read more.

Lamb Chops With Couscous Pilaf
From Woman's Day

Ingredients

2 tsp salt-free lemon and pepper seasoning (McCormick)
2 1⁄2 tsp ground cumin
4 shoulder lamb chops, 3⁄4 in. thick
2 tsp olive oil
1 can (15.5 oz) chickpeas, rinsed
1 can (14.5 oz) diced tomatoes with sweet onion
1 cup water
1 box (5.8 oz) roasted garlic & olive oil couscous mix
2 Tbsp chopped fresh mint

Directions

Mix lemon pepper seasoning and 2 tsp ground cumin in small cup; rub on both sides of lamb chops.
Heat oil in nonstick skillet over medium-high heat. Brown chops 3 minutes per side for medium doneness.
Meanwhile, heat chickpeas, tomatoes, water, couscous spice packet and remaining 1⁄2 tsp cumin in 2-qt saucepan until boiling. Stir in couscous, cover and remove from heat. Let stand 5 minutes; stir in mint.
Serve the chops along side the couscous.

Serves 4.

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Fast & Easy Dinner: Tuscan Lamb Chop Skillet

partysugar — Wed, 11 Feb 2009 07:45:16 -0800

If your man's a fan of lamb, treat him to an early Valentine's Day dinner with this impressive yet uncomplicated meal. Lamb chops are seared in a saute pan and served on a bed of white beans and stewed tomatoes.

The final dish is juicy and delicious. Pair with a green salad, crusty bread for mopping the sauce, and a dry red Italian wine. Look at the recipe when you read more.

Tuscan Lamb Chop Skillet
From Diabetic Living

Ingredients

8 lamb rib chops, cut 1 inch thick
2 teaspoons olive oil
3 cloves garlic, minced
1 19-ounce can cannellini beans (white kidney beans), rinsed and drained
1 cup canned Italian-style stewed tomatoes, undrained
1 tablespoon balsamic vinegar
2 teaspoons snipped fresh rosemary
Fresh rosemary sprigs (optional)

Directions

Trim fat from chops. In a large skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160 degrees F), turning once. Transfer chops to a plate; keep warm.
Stir garlic into drippings in skillet. Cook and stir for 1 minute.
Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.
Spoon bean mixture onto four dinner plates; arrange two chops on each plate. If desired, garnish with rosemary sprigs.

Serves 4.

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Going on the Lamb

YumSugar — Thu, 10 Jan 2008 10:33:31 -0800

I'm not sure when it happened, but lamb has become one of my favorite meats to eat. I used to be weird about it, thinking it was far too gamy. However, I realized I was wrong. When prepared correctly, lamb can be absolutely delicious and positively tasty.

I've had this recipe for Cardamom-Scented Lamb With Mashed Sweet Potatoes in my to-make file for quite some time, and last night I finally got around to making it. It takes a little bit more time than a Fast & Easy Dinner, but if you're willing, it can definitely be accomplished on a school night. The meat is seared then finished in the oven, and the whole thing is served with a red-wine sauce. To get the recipe, read more.

While perfect on its own, I accompanied mine with the suggested mashed sweet potatoes and some lightly sautéed bok choy.

Cardamom-Scented Lamb With Mashed Sweet Potatoes
From Bon Appétit, December 1999

1 tbsp. butter
2 tbsp. tomato paste
6 garlic cloves, minced
2 tsp. chopped fresh thyme
2 cups dry red wine
1 cup canned beef broth
1 cup canned low-salt chicken broth

2 tbsp. shelled cardamom seeds
2 1-1/4 to 1-1/2 lb. racks of lamb, trimmed
2 tbsp. olive oil

1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
4 tsp. coarse-grained mustard
salt and pepper for seasoning
Mashed Sweet Potatoes

Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add tomato paste, garlic, and thyme; sauté 1 minute. Add wine and boil until reduced by half, about 8 minutes. Add both broths; boil until reduced to 1 1/4 cups, about 10 minutes. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 450°F. Toast cardamom seeds in heavy small skillet over medium heat until fragrant, about 2 minutes. Cool. Transfer to spice grinder; grind coarsely. [I used a mortar and pestle.]
Sprinkle lamb with cardamom, salt and pepper.
Heat oil in heavy large skillet over high heat. Add 1 lamb rack; sear until brown, turning occasionally, about 6 minutes. Transfer lamb, meat side up, to baking sheet. Repeat with second lamb rack. [I was actually only using one lamb rack and so I seared it in my heavy oven-proof skillet, moved the lamb out, drained some of the oil - careful it's hot! - and then put the lamb back on the skillet instead of a separate baking sheet.]
Roast until meat thermometer inserted into center registers 125°F for medium rare, about 18 minutes. Remove from oven and let stand 5 minutes. Cut lamb between bones into chops.
While chops are roasting: Bring sauce to simmer. Reduce heat to low. Add butter and mustard; whisk just until butter melts. Season with pepper.
Spoon sauce onto plates.
Top with sweet mashed potatoes and lamb and serve. [I also lightly sautéed thin strips of bok choy, and wrapped them around the plated sauce. Seen in top photo.]

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Sunday BBQ: Pomegranate Grilled Lamb Chops

YumSugar — Sun, 09 Sep 2007 01:18:19 -0700

I was trying to figure out what this week's Sunday BBQ should be, when I realized that we haven't talked about grilled lamb. For some reason, many people think of lamb as difficult and exotic, however it's really quite easy - if you can do pork chops, you can do lamb chops - and is wonderfully delicious. This particular recipe calls for a wonderful pomegranate marinade, you should let it soak overnight if you can, but don't worry if you can't. To wow your friends with a deceptively simple grilled meal, read more

Pomegranate-Grilled Lamb Chops
From California Sheep Commission
Image Source

1 cup fresh or bottled pomegranate juice
1 large clove garlic, minced
3 black peppercorns, crushed
1/4 cup finely chopped fresh mint leaves
4 double-thick California lamb loin chops
2 teaspoons olive oil
1 teaspoon pomegranate seeds; for garnish
Mint leaves; for garnish

Combine pomegranate juice, garlic, peppercorns and chopped mint in non-reactive bowl; mix well.
Add chops and turn several times to coat well.
Refrigerate 8 to 12 hours, turning occasionally.
Remove chops from marinade; drain and set aside.
Pour marinade into small saucepan.
Heat to boiling and simmer 20 minutes or until reduced to 1/3 cup.
Brush chops with reduced marinade and oil.
Broil or grill chops about 3 inches from heat, brushing once or twice with marinade.
Cook to preferred doneness, about 5 to 6 minutes per side for medium rare, 7-8 minutes for medium and 9 to 10 minutes for well done.

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Fast & Easy Dinner: Lamb Chops with Tomatoes

partysugar — Fri, 08 Jun 2007 08:57:31 -0700

I used to save lamb chops for holidays, but then I realized that they can be just as delicious grilled to perfection and served with a homemade salsa. Lamb chops are actually wonderful when you are short on time because they cook in under 20 minutes. Tonight, serve these chops with a quick cooking rice and a simple, chunky tomato sauce. Fresh oregano and balsamic vinegar add freshness and a zippy tang to this meal. Spice up the middle of the week with this former special occasion meat, just read more

Lamb Chops with Tomatoes
From Better Homes & Garden magazine

8 1-inch-thick lamb loin chops
Salt and pepper
1 8.8 oz. pouch cooked long grain rice
4 medium plum tomatoes, cut up
4 green onions, cut into 1-inch pieces
1 Tbsp. snipped fresh oregano
1 Tbsp. balsamic vinegar

Season chops with salt and pepper.
Grill over medium coals 12 to 14 minutes for medium-rare, turning once halfway through grilling.
Meanwhile, microcook rice according to package directions.
In food processor combine tomatoes, green onions, and oregano; process with on/off turns until coarsely chopped. Transfer to bowl; stir in vinegar. Season with salt and pepper.
Arrange chops on rice; top with tomato mixture.

Serves 4.

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