Lamb Chops With Caramelized Red Onion Salad – a delicious recipe with couscous, olive oil, Kosher salt, loin chops, red onions, fresh oregano. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Heat oven to 400u00b0 F.
2
Cook the couscous according to the package directions. Once cooked, stir in 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3
Season the lamb with 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook the lamb until browned, about 2 minutes per side. Transfer to a baking sheet and roast to the desired doneness, about 8 minutes for medium-rare.
4
Wipe out the skillet and heat the remaining oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 8 minutes. Stir in the oregano, capers, and 1/4 teaspoon pepper.
5
Divide the lamb and couscous among individual plates and serve with the onions.
6
Quick-cooking Israeli couscous looks like a grain but is really a pearl-shaped toasted pasta that goes well with roast chicken, fish, and meat. You can usually find it in the rice aisle at the supermarket.
713
kcal
Calories
53
g
Fat
6
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 8-ounce package Israeli couscous or 8 ounces plain couscous, 3 tablespoons olive oil, Kosher salt and pepper, 8 lamb loin chops (about 1 1/2 inches thick), and more.
Yes, Lamb Chops With Caramelized Red Onion Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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