Australian Lamb Loin Chops with Zucchini, Walnut & Caper Couscous
Delicious lamb loin chops are paired with a bright couscous blend in this simple weeknight recipe. The salty capers, zesty lemon juice and savory walnuts form a sauce that ties together the rich lamb and zucchini-filled couscous.
| Serving Size | 4 |
|---|---|
| Cook Time | 20 mins. |
Ingredients
- 8 lamb loin chops
- Olive oil
- Salt and pepper
- Zucchini, Walnut & Caper Couscous
- 1 cup couscous
- 1 cup chopped parsley
- ¾ cup walnuts, toasted and finely chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2-3 tablespoons capers, to taste
- 2 zucchini, chopped
Preparation
- To prepare the couscous, in a small saucepan bring 1 cup lightly salted water to a boil. Add couscous and remove from heat. Allow to stand covered for 10 minutes or until liquid is absorbed. Fluff with fork to separate grains, then set aside.
- Place parsley, ½ cup of the walnuts, oil and lemon juice in a food processor or blender and pulse on and off to make a coarse paste. Reserve 2 to 3 tablespoons for the lamb, and toss the remainder through the couscous, along with capers and ¼ cup walnuts.
- Preheat oven to 450°F. Brush lamb chops generously with oil and season with salt and pepper. Preheat oven-safe frying pan over high heat, add chops and cook 2 minutes, turn and cook for another minute.
- Place pan in oven and cook 3 to 4 minutes more for medium-rare and the meat is still springy when pressed.
- Just before serving, pan fry or blanch zucchini in water for 1 to 2 minutes or until just tender and toss through the couscous.
- Remove from oven and toss chops with the reserved parsley and walnut mixture.
- Serve immediately with warm couscous.
Australian Lamb Loin Chops with Zucchini, Walnut & Caper Couscous
Delicious lamb loin chops are paired with a bright couscous blend in this simple weeknight recipe. The salty capers, zesty lemon juice and savory walnuts form a sauce that ties together the rich lamb and zucchini-filled couscous.
4
Cook: 20 mins.
Preparation
- To prepare the couscous, in a small saucepan bring 1 cup lightly salted water to a boil. Add couscous and remove from heat. Allow to stand covered for 10 minutes or until liquid is absorbed. Fluff with fork to separate grains, then set aside.
- Place parsley, ½ cup of the walnuts, oil and lemon juice in a food processor or blender and pulse on and off to make a coarse paste. Reserve 2 to 3 tablespoons for the lamb, and toss the remainder through the couscous, along with capers and ¼ cup walnuts.
- Preheat oven to 450°F. Brush lamb chops generously with oil and season with salt and pepper. Preheat oven-safe frying pan over high heat, add chops and cook 2 minutes, turn and cook for another minute.
- Place pan in oven and cook 3 to 4 minutes more for medium-rare and the meat is still springy when pressed.
- Just before serving, pan fry or blanch zucchini in water for 1 to 2 minutes or until just tender and toss through the couscous.
- Remove from oven and toss chops with the reserved parsley and walnut mixture.
- Serve immediately with warm couscous.
Ingredients
- 8 lamb loin chops
- Olive oil
- Salt and pepper
- Zucchini, Walnut & Caper Couscous
- 1 cup couscous
- 1 cup chopped parsley
- ¾ cup walnuts, toasted and finely chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2-3 tablespoons capers, to taste
- 2 zucchini, chopped
