Spiced Lamb Chops on Sauteed Peppers and Onions

Name: Spiced Lamb Chops on Sauteed Peppers and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lamb loin chops; coarse salt; coarse black pepper; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 4 tablespoons extra virgin olive oil; 2 green bell peppers, cored, seeded, and cut into 1-inch squares; 1 large yellow onion, cut into 1-inch cubes; 1 cup grape tomatoes (or cherry tomatoes); ½ cup fresh flat-leaf parsley, chopped; 3 garlic cloves, minced; 1 ½ cups chicken stock; 1 ½ cups couscous; 3 tablespoons finely chopped of fresh mint; 3 tablespoons pine nuts

Servings: persons

8 lamb loin chops
coarse salt
coarse black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
4 tablespoons extra virgin olive oil
2 green bell peppers, cored, seeded, and cut into 1-inch squares
1 large yellow onion, cut into 1-inch cubes
1 cup grape tomatoes (or cherry tomatoes)
½ cup fresh flat-leaf parsley, chopped
3 garlic cloves, minced
1 ½ cups chicken stock
1 ½ cups couscous
3 tablespoons finely chopped of fresh mint
3 tablespoons pine nuts

1
Cover the lamb chops with wax paper or plastic wrap; whack each chop with the heel of your hand to flatten it out.
2
Season the chops on both sides with salt and pepper.
3
Combine the cumin, coriander, and paprika; sprinkle mixture evenly over the chops; pat spices in place; let chops stand for 15 minutes.
4
Heat a large skillet over med-high heat; add in 2 tablespoons olive oil; when oil is hot, add in the peppers and onions.
5
Season the vegetables with salt and pepper; cook for 5 minutes; then add in the tomatoes; continue to cook until their skin begins to burst.
6
Add in half of the parsley and toss.
7
Transfer the vegetables to a platter and cover loosely with foil; keep warm; dont wash the skillet.
8
In a small saucepan, add 1 tablespoon oil; heat the oil over medium heat; add in the garlic; stir/saute for 1 minute.
9
Add in the chicken stock; bring to a boil; add in the couscous, remove from heat, and cover the saucepan; let stand for 5 minutes.
10
Return the skillet you cooked the veggies in to the stove; add 1 tablespoon oil.
11
Add the lamb chops and sear for 2-3 minutes on each side for medium rare, 4 minutes on each side for medium-well.
12
Arrange the chops on top of the peppers and onion.
13
Fluff the couscous with a fork and stir in the mint, remaining parsley, and pine nuts.
14
The couscous makes a nice bed for the veggies and lamb to catch all the juices.

1112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 lamb loin chops, coarse salt, coarse black pepper, 1 teaspoon ground cumin, and more.

Yes, Spiced Lamb Chops on Sauteed Peppers and Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!