Post by Amani on May 15, 2011 14:49:43 GMT -5
Honey-Mint Lamb Chops With Israeli Couscous & Snap Pea Salad
It takes less than 30 minutes to prepare this well-balanced meal, which features tender lamb loin chops. Depending on size and thickness, plan on about two per person - if they're larger, you can get away with fewer. If the snap peas aren't already trimmed (most from the grocery store already are), cut off the ends and pull away the tough string that runs the length of the pod.
* 2 cups low-sodium chicken broth
* 1 tablespoon honey
* 2 teaspoons water
* 2 tablespoons thinly sliced fresh mint
* 1 teaspoon lemon zest
* 1 1/2 cups Israeli couscous
* 1 1/2 cups snap peas, trimmed and cut into 1/2-inch slices
* 1 tablespoon olive oil
* 8 lamb loin chops, about 1 1/2-1 3/4 pounds total
* Kosher salt and ground black pepper, to taste
* 1 tablespoon butter
* Lemon juice, to taste
1. Bring chicken broth to boil in a small saucepot.
2. In a small bowl, make the glaze: Whisk honey with the water to loosen, then whisk in 1 teaspoon mint and the lemon zest; set aside.
3. When the broth boils, stir in the couscous. Turn heat to low, and cover the pot. Cook until the liquid is mostly absorbed, about 6-8 minutes. Add the snap peas in the last 2 minutes of cooking time.
4. While the couscous is cooking, heat the olive oil in a large skillet or frying pan over medium-high heat, until very hot but not smoking. Season the chops generously with salt and pepper on both sides. Place the chops in the pan, and sear on one side for about 4 minutes without moving. Turn chops, brush the tops with the prepared glaze, and lower heat to medium. Cook for another 5 minutes for medium rare, covering the pan for the last 3 minutes of cooking. When finished, turn the chops over one more time and brush the other sides with the glaze.
5. Stir the butter and the remaining mint into the couscous. Season to taste with lemon juice, salt and pepper. Serve the chops with the couscous, spooning any extra glaze over the top.
Nutrition Information:
Per serving: 479 calories, 44 g protein, 35 g carbohydrate, 17 g fat (7 g saturated), 120 mg cholesterol, 156 mg sodium, 2 g fiber.
It takes less than 30 minutes to prepare this well-balanced meal, which features tender lamb loin chops. Depending on size and thickness, plan on about two per person - if they're larger, you can get away with fewer. If the snap peas aren't already trimmed (most from the grocery store already are), cut off the ends and pull away the tough string that runs the length of the pod.
* 2 cups low-sodium chicken broth
* 1 tablespoon honey
* 2 teaspoons water
* 2 tablespoons thinly sliced fresh mint
* 1 teaspoon lemon zest
* 1 1/2 cups Israeli couscous
* 1 1/2 cups snap peas, trimmed and cut into 1/2-inch slices
* 1 tablespoon olive oil
* 8 lamb loin chops, about 1 1/2-1 3/4 pounds total
* Kosher salt and ground black pepper, to taste
* 1 tablespoon butter
* Lemon juice, to taste
1. Bring chicken broth to boil in a small saucepot.
2. In a small bowl, make the glaze: Whisk honey with the water to loosen, then whisk in 1 teaspoon mint and the lemon zest; set aside.
3. When the broth boils, stir in the couscous. Turn heat to low, and cover the pot. Cook until the liquid is mostly absorbed, about 6-8 minutes. Add the snap peas in the last 2 minutes of cooking time.
4. While the couscous is cooking, heat the olive oil in a large skillet or frying pan over medium-high heat, until very hot but not smoking. Season the chops generously with salt and pepper on both sides. Place the chops in the pan, and sear on one side for about 4 minutes without moving. Turn chops, brush the tops with the prepared glaze, and lower heat to medium. Cook for another 5 minutes for medium rare, covering the pan for the last 3 minutes of cooking. When finished, turn the chops over one more time and brush the other sides with the glaze.
5. Stir the butter and the remaining mint into the couscous. Season to taste with lemon juice, salt and pepper. Serve the chops with the couscous, spooning any extra glaze over the top.
Nutrition Information:
Per serving: 479 calories, 44 g protein, 35 g carbohydrate, 17 g fat (7 g saturated), 120 mg cholesterol, 156 mg sodium, 2 g fiber.