Lamb Chops on a Bed of Couscous

Prep Time: 15 minutes
Cook Time: 13 to 16 minutes
Chill Time: none
Yield: 4 servings

1 teaspoon dried sage or 1 tablespoon fresh sage, minced
1 teaspoon kosher salt
½ teaspoon coarse black pepper
6 to 8 shoulder lamb chops, about 2½ pounds
2 tablespoons olive oil
¼ cup red wine, such as Hagafen Pinot Noir
1 tablespoon red wine vinegar
6 to 8 mint leaves, chopped
1 (5.6 ounce) box Near East Toasted Pine Nut Couscous, prepared according to package directions

1. In a small bowl, mix sage, salt and pepper.

2. Rinse lamb chops and pat dry. Rub spice mixture into chops.

3. Heat oil in a large skillet over medium heat.

4. Place lamb chops in skillet. Fry for 6 to 7 minutes on each side for medium rare.

5. Drain off excess fat. Add wine, vinegar and mint.

6. Cover and cook for 1 to 2 minutes. Remove from heat.

7. Spoon couscous onto a serving platter. Arrange lamb chops on top and serve.

Tip:
Pinot Noir is the perfect match for lamb, serve a glass of it with your chops for a truly elegant easy and delicious meal.

Wesley Kosher Supermarket donated all the groceries for this episode. Wesley Kosher Supermarket
455 Rt. 306
Monsey, NY
Phone: 845.364.7217