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
- 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
- 1 1/2 cup couscous
- 1/2 cup currants
- 1/2 cup slivered almonds
- 1/2 red onion, diced
- 1 can chicken broth
- 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.
- To make the salsa verde, combine mint, tarragon, capers, chile and garlic. Mix in enough olive oil to get the desired consistency.
- 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.
- Serve with the mint salsa.
- 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.
- 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.