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.

Grilled Lamb Chops

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

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

Nutritional Analysis Per Serving: Calories 350 Total Fat 10 g Saturated Fat 1.5 g Cholesterol 65 mg Carbohydrates 41 g Fiber 6 g Protein 27 g Sodium 360 mg

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