Lamb Chops on Mint and Green Pea Couscous
Lamb Chops on Mint and Green Pea Couscous
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Lamb Chops on Mint and Green Pea Couscous

30 MIN
4 H


Lamb Chops


Lemon Mint Emulsion


Lamb Chops

  1. In a bowl, combine the oil, thyme, and lemon zest and juice. Add the meat, stir to coat, and marinate for 2 to 4 hours in the refrigerator.


  1. In a saucepan, sauté the onion and garlic in the oil. Add the peas and cook for 2 minutes. Remove from the heat. Add the couscous and broth. Stir to combine. Cover and let stand for 5 minutes. Fluff the couscous with a fork. Add the mint and adjust the seasoning. Keep warm. 

Lemon Mint Emulsion

  1. In a small blender or with a whisk, emulsify all the ingredients. Season with salt and pepper.
  2. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  3. Drain the chops and dust them with flour. Dip in the beaten egg and then coat with pistachios. Season with salt and pepper.
  4. In a large skillet, heat the oil. Add the chops and sear over high heat for 30 seconds on each side. Place on a baking sheet and finish cooking in the oven for 6 to 7 minutes for medium-rare doneness.
  5. Just before serving, place the couscous in the centre of the plates. Place 3 chops on each plate and drizzle with the lemon and mint emulsion.


  1. I am definitely going to make this. It sounds simple, easy and delicious!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.