Lamb Chops on Mint and Green Pea Couscous
Preparation
30 MIN
Cooking
8 MIN
Marinating
4 H
Servings
4

Lamb Chops on Mint and Green Pea Couscous

Ingredients

    Lamb Chops

  • 1/4 cup (60 ml) olive oil
  • 3 tablespoons (45 ml) fresh thyme leaves
  • Grated zest and juice of 1 lemon
  • 12 lamb chops, fat removed 

  • 1/4 cup (60 ml) flour
  • 1 egg, beaten 

  • 3/4 cup (180 ml) pistachios, finely chopped in a food processor
  • Salt and pepper
  • 3 tablespoons (45 ml) olive oil

    Couscous

  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3 tablespoons (45 ml) olive oil
  • 1 cup (250 ml) frozen peas, thawed
  • 1 1/2 cups (375 ml) couscous
  • 1 1/2 cups (375 ml) boiling chicken broth
  • 3 tablespoons (45 ml) fresh mint, chopped

    Lemon Mint Emulsion

  • 1/3 cup (75 ml) olive oil
  • 1 tablespoon (15 ml) lemon juice
  • 1 clove garlic, finely chopped
  • 2 tablespoons (30 ml) fresh mint, chopped
  • Salt and pepper

Preparation

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.

Couscous

  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.