Description
Savor the delightful flavors of tender lamb chops infused with rosemary and garlic, served on a bed of fluffy couscous. Perfect for any occasion!
Ingredients
Scale
- 4–6 bone-in lamb chops (about 1 inch thick)
- 2 tablespoons fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- 1 cup couscous
- 1 ¼ cups water
Instructions
- In a bowl, combine minced garlic, chopped rosemary, olive oil, lemon juice, salt, and pepper. Add lamb chops and marinate for at least 10 minutes.
- Bring water to a boil in a saucepan. Add couscous, cover, and remove from heat. Let it sit for about 5 minutes. Fluff with a fork once done.
- Heat a skillet over medium-high heat. Add a drizzle of olive oil and sear marinated lamb chops for about 4 minutes on each side until browned and cooked to your desired doneness.
- Remove lamb from skillet and let rest for about 5 minutes to retain juices.
- Serve couscous on plates topped with lamb chops. Drizzle any leftover pan juices over everything.
- Garnish with additional rosemary or lemon slices if desired, then serve hot.
Nutrition
- Serving Size: 1 lamb chop (approx. 150g) with couscous
- Calories: 375
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg
Keywords: Substitute lamb with chicken or beef for variation. Add vegetables like bell peppers or zucchini for added nutrition. Leftovers can be stored in an airtight container in the fridge for up to three days.