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Video: How Tuesday #33

Pan Seared Lamb Chops w/Veggie Couscous & Mint Chimichurri

Yields1 Serving

 

 12 Lamb Chops
 1 cup Pearl Couscous
 1 ½ cups Chicken Stock
 ½ cup Each Red, Yellow, Green Pepper and Red Onion cut into bit sized pieces
 1 cup Parsley
 1 cup Mint
 5 Cloves of Garlic
 ¼ cup Lemon Juice
 ½ tsp Red Pepper Flakes
 ½ tsp Fresh Thyme
 1 cup Olive Oil
 Salt
 Pepper

1

Place Parsley, Mint, Garlic and Red Pepper into a food processor and run while drizzling in the Olive Oil. Use enough to get the Chimichurri to a thin paste consistency.

2

Add the lemon juice and pulse until the desired flavor is achieved. I like my lemon in the background, so I don’t add as much. Do what you like!!

3

Place 2-3 Tbsps of the Chimi in a plastic zip lock and throw in the chops. Rub to coat and set aside to marinate.

4

In a medium sauce pan, bring the chicken stock to a boil and add the Couscous. Reduce to a simmer and cook for 11-15 minutes.

5

Add 2 Tbsps of Olive Oil to a large, non-stick saute pan over med-high heat and saute the veggies for 5-8 minutes.

6

Throw in Thyme and toss together over heat for 1 minute then set aside.

7

Put two tbsps. Olive Oil in a cast iron skillet over med heat and sear the chops until crispy brown on both sides. About 2 minutes or so per side. Skillet heat is important here because we aren’t finishing these in the oven. We need the heat to sear the outside of the chop to the perfect crispness without overcooking the center. Lamb Chops are perfect at Medium doneness.

8

Stir Couscous into the veggies and toss together.

9

Serve the chops over the Couscous and drizzle with remaining Chimichurri. Enjoy!!!

Ingredients

 12 Lamb Chops
 1 cup Pearl Couscous
 1 ½ cups Chicken Stock
 ½ cup Each Red, Yellow, Green Pepper and Red Onion cut into bit sized pieces
 1 cup Parsley
 1 cup Mint
 5 Cloves of Garlic
 ¼ cup Lemon Juice
 ½ tsp Red Pepper Flakes
 ½ tsp Fresh Thyme
 1 cup Olive Oil
 Salt
 Pepper

Directions

1

Place Parsley, Mint, Garlic and Red Pepper into a food processor and run while drizzling in the Olive Oil. Use enough to get the Chimichurri to a thin paste consistency.

2

Add the lemon juice and pulse until the desired flavor is achieved. I like my lemon in the background, so I don’t add as much. Do what you like!!

3

Place 2-3 Tbsps of the Chimi in a plastic zip lock and throw in the chops. Rub to coat and set aside to marinate.

4

In a medium sauce pan, bring the chicken stock to a boil and add the Couscous. Reduce to a simmer and cook for 11-15 minutes.

5

Add 2 Tbsps of Olive Oil to a large, non-stick saute pan over med-high heat and saute the veggies for 5-8 minutes.

6

Throw in Thyme and toss together over heat for 1 minute then set aside.

7

Put two tbsps. Olive Oil in a cast iron skillet over med heat and sear the chops until crispy brown on both sides. About 2 minutes or so per side. Skillet heat is important here because we aren’t finishing these in the oven. We need the heat to sear the outside of the chop to the perfect crispness without overcooking the center. Lamb Chops are perfect at Medium doneness.

8

Stir Couscous into the veggies and toss together.

9

Serve the chops over the Couscous and drizzle with remaining Chimichurri. Enjoy!!!

Pan Seared Lamb Chops w/Veggie Couscous & Mint Chimichurri
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