Ingredients
lamb chop
canola oil
kosher salt and freshly ground black pepper,to taste
2tspkosher salt
2tbsphearty spice blend,such as McCormick®
½tspfreshly ground black pepper
1tsphearty spice blend,such as McCormick®
5garlics,minced
2orange zests
2oranges
1orange zest
1orange juice
½cupfresh mint,finely chopped
1cupfull-fat yogurt
1tsphearty spice blend,such as McCormick®
kosher salt and freshly ground black pepper,to taste
1¼cupschicken broth
1tbspbutter,or olive oil
1pinchkosher salt
1cupcouscous
2dates,chopped, pitted
olive oil,to taste
¼cupfresh parsley,finely chopped
2tbspchives,thinly sliced
pine nut,toasted for serving
Preparation
In a small bowl, mix together the salt, Hearty spice blend, and pepper.
On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
In a medium bowl, mix together the Hearty spice blend, garlic, orange zest, and orange juice.
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.
In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty spice blend, salt, and pepper. Set aside.
In a small saucepan over medium-high heat, combine the chicken stock, butter, and salt. 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 of olive oil and mix. Set aside.
Heat the canola oil in a large cast iron skillet over medium heat.
Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper.
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 the 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 degrees F for medium-rare. Remove the lamb chops from the pan and repeat with the remaining lamb chops.
Just before serving, fold the parsley and chives into the couscous.
To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce over lamb chops and top with toasted pine nuts. Enjoy!
