Lamb chops are the centerpiece of this easy recipe, rubbed with a simple mixture of fresh lemon zest and herbs. While the chops cook, complete the meal with a 5-minute couscous, tossed with chickpeas and pistachios. This beautiful meal is ready in 25 minutes and makes a perfect summer family dish.
Ingredients
2 tablespoons olive oil
1 tablespoon dried Italian seasoning or herbs de Provence
2 tablespoons grated lemon zest8 lamb loin chops (about 1-inch thick each)
1 ¼ cups chicken broth or water
1 cup uncooked couscous
1 cup rinsed drained canned chickpeas
2 tablespoons chopped pistachio nuts
2 tablespoons chopped fresh parsley leaves
Instructions
- Heat a grill pan over high heat until smoking. While the grill is heating, stir the oil, Italian seasoning, and half the lemon zest in a small bowl. Season the lamb with salt and pepper. Rub the oil mixture on the lamb and let stand for 15 minutes.
- Add the lamb chops onto the grill pan and sear for about 5 minutes. Turn the lamb over and cookfor5minutes more or until the internal temperature reaches 135°Ffor medium. (for best results, cover and let the lamb stand for 5 minutes).
- While the lamb is cooking, heat the broth to a boil in a 1 ½ quart saucepan. Stir in the couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff the couscous with a fork, then stir in the chickpeas, remaining lemon zest, pistachios, and parsley. Serve the lamb with the couscous.
To broil the lamb chops, position the rack 6 inches from the heat and heat the broiler to medium-high. Broil the lamb on the rack in a broiler pan for about 5 minutes per side or until the internal temperature reaches 135°F. for medium.
Ingredient Note: If you have chickpeas left over in the can, they’re great roasted at 375°F. until crisp, then tossed while hot with a little kosher salt for a delicious snack! Just make sure to rinse and pat them dry before roasting.
