Lamb Chops with Broiled Tomato, and Couscous

Serves 4





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  • 2 vine-ripened tomatoes, halved
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 6 to 8 lamb chops (1 1/2 to 2 pounds)
  • 2 cups cooked couscous
  • 1/2 cup pine nuts
  • 1 handful crumbled feta
  • Juice from 1 lemon
  • 2 tablespoons chopped mint
  • 1 8-ounce container plain yogurt
  • 1 garlic clove, minced

  1. Brush the tomato halves with 2 tablespoons of the olive oil. Sprinkle them with salt and pepper and bake in a toaster oven at 375° F for about 15 minutes.
  2. Sprinkle the lamb chops with salt and pepper and brown them over medium-high heat in large pan, about 3 minutes per side.
  3. Toss the couscous with the pine nuts, feta, the remaining olive oil, half the lemon juice, and half the mint.
  4. For the dip, mix together the yogurt, garlic, the remaining mint and lemon juice. Serve the lamb warm with couscous, tomato, and sauce on the side.

Recipe by Jenny Rosenstrach
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