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

1. 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.
2. 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

1. Meanwhile, in a medium saucepan over medium-high heat, toast pine nuts for 1-2 minutes or until golden. Set aside on separate plate.
2. 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.
3. 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