Lamb Chops on a Bed of Couscous

Jamie Geller makes the ultimate meal to impress, sponsored by Hagafen Cellars.

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

In a small bowl, mix sage, salt and pepper.
Rinse lamb chops and pat dry. Rub spice mixture into chops.
Heat oil in a large skillet over medium heat.
Place lamb chops in skillet. Fry for 6 to 7 minutes on each side for medium rare.
Drain off excess fat. Add wine, vinegar and mint.
Cover and cook for 1 to 2 minutes. Remove from heat.
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

(2) Holdowicz, October 31, 2009 4:35 PM

Now I'm hungry..

Oy.. I read this recipe, now I'm hungry.. Pavlov's dog and all that.. I must give this a try, it sounds delicious, hopefully I can cook it !

(1) Anonymous, October 29, 2009 12:09 PM

Wow that looks good.

cant wait to try that one out.