Lamb Chops with Caramelized Red Onion Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 8-ounce package israeli couscous or 8 ounces plain couscous |
3 tablespoons olive oil |
kosher salt and pepper |
8 lamb loin chops (about 1 1/2 inches thick) |
2 medium red onions, cut into half-moons |
1 tablespoon fresh oregano, roughly chopped |
1 tablespoon capers |
Directions:
1. Heat oven to 400° F.Cook the couscous according to the package directions. Once cooked, stir in 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.Season the lamb with 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook the lamb until browned, about 2 minutes per side. Transfer to a baking sheet and roast to the desired doneness, about 8 minutes for medium-rare.Wipe out the skillet and heat the remaining oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 8 minutes. Stir in the oregano, capers, and 1/4 teaspoon pepper. Divide the lamb and couscous among individual plates and serve with the onions.Note: Quick-cooking Israeli couscous looks like a grain but is really a pearl-shaped toasted pasta that goes well with roast chicken, fish, and meat. You can usually find it in the rice aisle at the supermarket.
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