Looking for an artisan-style meal with a hearty flavour? This lamb chop and couscous is sure to become a favourite. Hearty Seasoning from the Tasty™ Seasoning Kit is infused into chops on three different levels: the marinade, the dry rub, and the dipping sauce.
15 min
PREP TIME
15 min
COOK TIME
27
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- Dry Rub
- 2 teaspoons kosher salt
- 2 tablespoons (30 milliliters) hearty
- 1/2 teaspoon (2 milliliters) freshly ground black pepper
- Lamb Chops
- 2 pounds (1 kilogram) lamb chops
- 2 teaspoons (10 milliliters) canola oil
- Kosher salt, to taste
- Freshly ground black pepper , to taste
- Marinade
- 5 cloves garlic, minced
- Zest of 2 oranges
- Juice of 2 oranges
- 1 teaspoon (5 milliliters) hearty
- Yogurt Sauce
- Zest of 1 orange
- Juice of 1 orange
- 1/2 cup (125 milliliters) finely chopped fresh mint
- 1 cup (250 milliliters) full-fat yogurt
- 1 teaspoon (5 milliliters) hearty
- Kosher salt , to taste
- Freshly ground black pepper , to taste
- Couscous
- 1 1/4 cup (300 milliliters) chicken stock
-
1
tablespoon
(15 milliliters)
butter
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Substitution Available
- olive oil
- Pinch of kosher salt
- 1 cup (250 milliliters) dried couscous
- 2 to 3 dates , pitted and chopped
- Olive oil , to taste
- 1/4 cup (60 milliliters) finely chopped fresh parsley
- 2 tablespoons (30 milliliters) thinly sliced chives
- Toasted pine nuts , for serving
Preparation
- 1 To make the dry rub, mix together the salt, Hearty Seasoning, and pepper in a small bowl.
- 2 On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
- 3 To make the marinade, mix together the garlic, orange zest, orange juice and Hearty Seasoning in a medium bowl.
- 4 Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn’t completely cover the lamb chops, flip halfway through.
- 5 While the lamb chops are marinating, make the yogurt sauce. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty Seasoning, salt, and pepper. Set aside.
- 6 To make the couscous, combine the chicken stock, butter, and salt in a small saucepan over medium-high heat. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed. Fluff with a fork, then stir in the dates, and cover again to keep warm. If the couscous seems dry, add 1 to 2 teaspoons (5 to 10 ml) of olive oil and mix. Set aside.
- 7 To cook the lamb chops, heat the canola oil in a large cast iron skillet over medium heat.
- 8 Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper. Discard any remaining marinade.
- 9 Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3 to 5 minutes per side, or until desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center. The internal temperature should read 145˚F (63˚C) for medium-rare. Remove the lamb chops from the pan and repeat with remaining lamb chops.
- 10 Just before serving, fold the parsley and chives into the couscous.
- 11 To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce the over lamb chops and top with toasted pine nuts.
- 12 Enjoy!
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
