Advertisement
YOU ARE HERE: HeraldMail HomeCollectionsLamb

Lamb Rib Chops With Raisin-Almond Couscous

March 25, 2007

1 1/2 cups water
1/3 cup golden raisins
1 teaspoon kosher salt, divided
3/4 cup couscous
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
Eight 3-ounce lamb rib chops, trimmed
1/4 cup sliced almonds
1/4 cup chopped fresh flat-leaf parsley

Preheat broiler. Line a rimmed baking sheet with foil.

In a medium saucepan, combine the water, raisins and 1/2 teaspoon salt. Bring to a boil, then add the couscous. Remove the pan from the heat, cover and let stand 5 minutes. Fluff with a fork, cover again and set aside.

In a small bowl, combine the remaining salt, cumin, coriander and pepper. Rub spice mixture evenly over lamb. Place the lamb on the rimmed baking sheet. Broil the lamb 10 minutes, or until desired degree of doneness. Flip the lamb chops once during cooking.

Meanwhile, heat a small skillet over medium heat. Add almonds and toast, stirring constantly, 3 minutes, or until lightly browned. Add the almonds and parsley to couscous mixture and stir to combine. Serve with the lamb.

Advertisement

Serves 4.

- Recipe from Cooking Light magazine

The Herald-Mail Articles
|
|
|