Grilled Lamb Chops with Fresh Ginger Couscous
- 2 tsp canola oil 10 mL
- 1 Tbsp lemon juice 15 mL
- 2 tsp cardamom 10 mL
- 1 tsp cumin 5 mL
- 1/2 tsp garlic powder 2 mL
- 8 lamb loin chops, trimmed (about 4 oz/125 g each)
- 1/4 tsp salt 1 mL
- 1/4 tsp ground black pepper 1 mL
- Fresh Ginger Couscous
- 2 Tbsp pine nuts 30 mL
- 1 cup dry tricolor pearl couscous 250 mL
- 1 tsp grated lemon zest 5 mL
- 2 Tbsp golden raisins, cut in half 30 mL
- 2 tsp grated ginger 10 mL
- 1 Tbsp canola oil 15 mL
- 1/4 tsp salt 1 mL
- 1/2 cup chopped fresh mint or cilantro 125 mL
- 1. In small bowl, combine 2 tsp (10 mL) canola oil, lemon juice, cardamom, cumin and garlic and rub over both sides of lamb chops. Place in 9 x 13-inch (22 x 33-cm) baking pan, cover and refrigerate 8 hours or overnight.
- 2. Coat grill or grill pan with canola oil cooking spray and preheat on medium-high heat. Cook lamb 10 minutes, or to desired degree of doneness, turning occasionally. Sprinkle with 1/4 tsp (1 mL) salt and black pepper.
- 3. Meanwhile, in medium saucepan over medium-high heat, toast pine nuts 1-2 minutes or until golden. Set aside on separate plate.
- 4. In same saucepan, cook couscous according to package directions. Remove from heat, stir in lemon zest, pine nuts, raisins, ginger, 1 Tbsp (15 mL) canola oil, salt and mint.
- 5. Serve lamb on bed of couscous mixture.
4 servings (8 lamb chops and 3 cups (750 mL) couscous mixture)
2 lamb chops and 3/4 cup (175 mL) couscous
|Total Fat||10 g|
|Saturated Fat||1.5 g|
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