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Shish Hold-The-Kabob: Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous (Rachael Ray) Recipe

Shish Hold-The-Kabob: Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous (Rachael Ray) Recipe

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Shish Hold-The-Kabob:
Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous (Rachael Ray)

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Ingredients:

Serving

8 rib lamb chops
coarse salt
1 tsp ground cumin , 1/3 palm full
1 tsp ground coriander , 1/3 palm full
1 tsp sweet paprika , 1/3 palm full
4 tbsp extra-virgin olive oil
3 green bell peppers, seeded and cut into 1 inch pieces
1 large yellow onion , cut into 1-inch pieces
1 cup grape tomatoes
1/2 cup flat-leaf parsley leaves, chopped
3 cloves garlic, finely chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
handful golden raisins
5 or 6 sprigs fresh mint, finely chopped , about 3 tbsp
3 tbsp pine nuts, toasted

Directions:

Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
Return skillet to stove and add another tablespoon EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops. Place chops on top of the peppers and onions.
Fluff couscous with a fork and stir in the raisins, mint, remaining parsley and the pine nuts. Pass couscous at table. It makes a nice bed for the veggies and lamb to catch all the juices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	542.16 Kcal (2270 kJ)
Calories from fat	215.78 Kcal
		% Daily Value*
Total Fat	23.98g	37%
Cholesterol	2.7mg	1%
Sodium	151.74mg	6%
Potassium	517.44mg	11%
Total Carbs	68.08g	23%
Sugars	7.93g	32%
Dietary Fiber	6.81g	27%
Protein	12.86g	26%
Vitamin C	104.3mg	174%
Vitamin A	2.8mg	93%
Iron	106.4mg	591%
Calcium	73.9mg	7%

Amount Per 100 g
Calories	136.99 Kcal (574 kJ)
Calories from fat	54.52 Kcal
		% Daily Value*
Total Fat	6.06g	37%
Cholesterol	0.68mg	1%
Sodium	38.34mg	6%
Potassium	130.75mg	11%
Total Carbs	17.2g	23%
Sugars	2g	32%
Dietary Fiber	1.72g	27%
Protein	3.25g	26%
Vitamin C	26.4mg	174%
Vitamin A	0.7mg	93%
Iron	26.9mg	591%
Calcium	18.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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