Lamb chops with mint salsa verde and couscous

It started with a subtle hint from my dad that we’re too busy to really pay attention to our dinner these days, and he took it upon himself to make a creative dinner last weekend: pan-fried oysters one night, pork patties with mint garnish on the next. So, my mom and I thought we’d follow suit, using the remaining mint leaves as a starting point. Naturally, mint is a classic flavour to lamb. Not to mention this was a chance for me to try making lamb!

Lamb chops with mint salsa verde Recipe adapted from  Saveur, Oct 2009

  • 4 lamb loin chops
  • 2 tbsp extra-virgin olive oil
  • salt and pepper

Salsa verde

  • 2 cups fresh mint leaves, finely chopped
  • 2 tbsp finely chopped fresh tarragon leaves
  • 1 tbsp salt-packed capers, finely chopped
  • 1/4 tsp red chile flakes
  • 2 clove garlic, finely chopped

Couscous

  • 1 1/2 cup couscous
  • 1/2 cup currants
  • 1/2 cup slivered almonds
  • 1/2 red onion, diced
  • 1 can chicken broth
  1. The recipe asked to marinade the lamb a few hours before cooking with oil, salt and pepper, but I found the taste to be a bit insufficient .. so I just added whatever else I found in the kitchen that would compliment the mine salsa.
  2. To make the salsa verde, combine mint, tarragon, capers, chile and garlic. Mix in enough olive oil to get the desired consistency.
  3. Cook the chops on a medium-heat grill, about 6-8 minutes on each side. To cook the centre without overbrowning the outside, it helps to put a lid over the pan and keep the heat in.
  4. Serve with the mint salsa.
  5. While the chops are cooking, throw the couscous together: boil water in a pot, and once the water is boiling, add the coucous and turn off the heat, leaving the pot on the stove. The steam will cook the couscous for 5-7 minutes, and it’s really important not to disturb the steam.
  6. Cook the diced red onion on a frying pan, and toast the almonds lightly. Before serving, combine the onion, almonds and currants into the couscous, fluffing and mixing with a fork.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: