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

Published: Sunday, October 25, 2009

Aish.com relies on your support. Click here to support us.

Visitor Comments: 2

  • (2) Holdowicz , October 31, 2009

    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

    Wow that looks good.

    cant wait to try that one out.

Submit Your Comment:

  • Display my name?

  • Your email address is kept private. Our editor needs it in case we have a question about your comment.

  • * required field
Submit Comment

About the Author

Jamie Geller

Jamie Geller left a fast-track career as a New York City TV producer to embark on the frazzled-track career of Jewish wife and mother. Though cooking and baking had been on her "Never" list, she found herself outrageously enthusiastic about learning how to prepare terrific meals. Her family and guests now enjoy scrumptious Shabbos and holiday delicacies around her dining room table in Monsey, New York. Much to her own surprise, today Jamie is an internationally syndicated food and lifestyle columnist and is the host of the OU cooking show, “Simply Kosher.” You can pick up more shortcuts, cooking tips and new recipes by visiting Jamie at her online home: www.quickandkosher.com

Related Articles

Sponsors

    Aish.com Features

    • Chanukah: December 12 - 19, 2009
    • What's new at aish.com
    • Candlelighting Times
    • Kaddish & Mourning
    • Your Hebrew Name & Birthday
    • Gem Israel Trip