Grilled Savory Lamb Chops With A Pomegranate Couscous Recipes
GRILLED LAMB WITH POMEGRANATES AND ISRAELI COUSCOUS
Give lamb chops a Middle Eastern twist by serving them over a couscous salad filled with crunchy almonds, pomegranate seeds, raisins, mint and warm spices. Pull the chops from the grill and drizzle with tart pomegranate molasses to complete the dish.
Provided by Carla Hall
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the infused olive oil: In a medium saucepan, combine the olive oil with the garlic and lemon zest and cook over medium heat until the garlic just begins to brown and the oil is fragrant, 3 to 4 minutes. Set aside.
- For the Israeli couscous: Preheat the oven to 400 degrees F.
- Spread the slivered almonds onto a sheet tray and toast until golden, 5 minutes.
- Heat 2 tablespoons of the infused oil in a medium pot over medium-high heat. Add the Israeli couscous and cook, stirring occasionally, until golden, 3 to 4 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt, bring to a simmer over medium-low heat and cook, covered, until the water is absorbed, 5 to 7 minutes. Add the pomegranate, golden raisins, mint, cardamom, cinnamon, cumin, turmeric and toasted almonds. Stir to combine and season with more salt to taste.
- For the lamb chops: Heat a grill pan over high heat until almost smoking.
- Dip the rosemary into the infused oil and brush both sides of the lamb chops with the oil. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place onto the grill pan fat-side down and cook for 2 minutes. Cover with a metal bowl to trap the heat and continue to cook, turning on all sides, until medium rare, about 10 minutes. Set aside to rest. Place the lemon halves onto the grill and cook until caramelized, 3 to 4 minutes.
- To serve, slice the lamb into single chops and plate on top of the couscous. Drizzle the pomegranate molasses over the lamb chops and garnish with torn mint. Serve with the grilled lemon.
GRILLED LAMB CHOPS IN POMEGRANATE MARINATED
I use Cortas Pomegranate juice which is very thick like molasses but no sugar is added in the cooking of it. It's just concentrated Pomegranate juice. I purchased it in a Greek store but also seen it on line. It gives the lamb a slightly sweet tangy taste.
Provided by Rita1652
Categories Lamb/Sheep
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Rub the rack of lamb with the salt, pepper, and rosemary leaves.
- Combine the molasses, garlic, shallot and oil in a zip lock storage bag add the lamb chops, turning over a few times to coat thoroughly.
- Cover and refrigerate 4 hours.
- Preheat the grill.
- Remove the lamb chops from the marinade.
- Grill for 4 minutes per side for rare, or 5 to 6 minutes for medium-rare.
Nutrition Facts : Calories 336.3, Fat 36, SaturatedFat 5, Sodium 3.2, Carbohydrate 4.2, Fiber 0.2, Sugar 0.1, Protein 0.7
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