Grilling, Smoking and Barbecuing Recipes
Grilled Lamb Chops with Fresh Ginger Couscous
This company-worthy dish is made by marinating tender lamb chops and serving them over a mound of pearl couscous with heady sweet spices and a generous amount of fresh mint. Canola oil carries the flavors of the lamb rub and keeps the chops from sticking to the grill.
Yield: 4 servings (8 lamb chops and 3 cups (750 mL) couscous mixture)
Serving size: 2 lamb chops and 3/4 cup (175 mL) couscous
Ingredients
Lamb Chops
- 2 teaspoons canola oil 10 mL
- 1 tablespoon lemon juice 15 mL
- 2 teaspoons cardamom 10 mL
- 1 teaspoon cumin 5 mL
- 1/2 teaspoon garlic powder 2 mL
- 8 (about 4 ounce/125 g each) lamb loin chops, trimmed
- 1/4 teaspoon salt 1 mL
- 1/4 teaspoon ground black pepper 1 mL
Fresh Ginger Couscous
- 2 tablespoons pine nuts 30 mL
- 1 cup dry tricolor pearl couscous 250 mL
- 1 teaspoon grated lemon zest 5 mL
- 2 tablespoons golden raisins, cut in half 30 mL
- 2 teaspoons grated ginger 10 mL
- 1 tablespoon canola oil 15 mL
- 1/4 teaspoon salt 1 mL
- 1/2 cup chopped fresh mint or cilantro 125 mL
Instructions
Lamb Chops
- In a small bowl, combine 2 teaspoons (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.
- Coat grill or grill pan with canola oil cooking spray and preheat on medium-high heat. Cook lamb for 10 minutes, or to desired degree of doneness, turning occasionally. Sprinkle with 1/4 teaspoon (1 mL) salt and black pepper.
Fresh Ginger Couscous
- Meanwhile, in a medium saucepan over medium-high heat, toast pine nuts for 1-2 minutes or until golden. Set aside on separate plate.
- In the same saucepan, cook couscous according to package directions. Remove from heat, stir in lemon zest, pine nuts, raisins, ginger, 1 tablespoon (15 mL) canola oil, salt and mint.
- Serve lamb on bed of couscous mixture.
Nutrition
Per serving: Calories 350 Total Fat 10g Saturated Fat 1.5g Cholesterol 65mg Carbohydrates 41g Fiber 6g Protein 27g Sodium 360mg
Attribution
Recipe and photo used with permission from:
CanolaInfo
Source: Nancy Hughes