Spiced Lamb Chops on Sauteed Peppers and Onions wit

Name: Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lamb loin chops; Coarse salt and coarse black pepper; 1 teaspoon ground cumin (1/3 palmful); 1 teaspoon ground coriander (1/3 palmful); 1 teaspoon sweet paprika (1/3 palmful); 4 tablespoons extra-virgin olive oil (EVOO); 2 green bell peppers, cored, seeded, and cut into 1-inch squares; 1 large yellow onion, cut into 1-inch cubes; 1 cup grape or cherry tomatoes; 1/2 cup fresh flat-leaf parsley (a couple of handfuls), chopped; 3 garlic cloves, finely chopped; 1 1/2 cups chicken stock or broth; 1 1/2 cups couscous; 5 or 6 sprigs of fresh mint, finely chopped (about 3 tablespoons); 3 tablespoons pine nuts

Servings: persons

8 lamb loin chops
Coarse salt and coarse black pepper
1 teaspoon ground cumin (1/3 palmful)
1 teaspoon ground coriander (1/3 palmful)
1 teaspoon sweet paprika (1/3 palmful)
4 tablespoons extra-virgin olive oil (EVOO)
2 green bell peppers, cored, seeded, and cut into 1-inch squares
1 large yellow onion, cut into 1-inch cubes
1 cup grape or cherry tomatoes
1/2 cup fresh flat-leaf parsley (a couple of handfuls), chopped
3 garlic cloves, finely chopped
1 1/2 cups chicken stock or broth
1 1/2 cups couscous
5 or 6 sprigs of fresh mint, finely chopped (about 3 tablespoons)
3 tablespoons pine nuts

1
Cover the chops with wax paper or plastic and 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 and sprinkle the mixture evenly over the chops.
4
Pat the spices in place and wash up.
5
Let the chops stand for 15 minutes.
6
Heat a large skillet over medium-high heat and add 2 tablespoons of the EVOO.
7
When the oil is hot, add the peppers and onions.
8
Season the vegetables with salt and pepper and cook together for 5 minutes, then add the tomatoes and continue to cook until their skins begin to burst.
9
Add half of the parsley to the skillet and toss.
10
Transfer the vegetables to a platter and cover loosely with foil to keep warm.
11
Do not wash the skillet.
12
Place a tablespoon of the EVOO (just eyeball the amount) in a small pot for the couscous.
13
Heat the oil over medium heat and add the garlic.
14
Saute for 1 minute, then add the chicken stock and bring it to a boil.
15
Add the couscous, remove from the heat, and cover the pot.
16
Let stand for 5 minutes.
17
Return the skillet you cooked the veggies in to the stove and add another tablespoon of EVOO, once around the pan.
18
Add the lamb chops and sear for 2 to 3 minutes on each side for medium rare, 4 minutes on each side for medium well.
19
Arrange the chops on top of the peppers and onions.
20
Fluff the couscous with a fork and stir in the mint, the remaining parsley, and the pine nuts.
21
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 15 ingredients. The key ingredients include: 8 lamb loin chops, Coarse salt and coarse black pepper, 1 teaspoon ground cumin (1/3 palmful), 1 teaspoon ground coriander (1/3 palmful), and more.

Yes, Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous 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!

Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions