Tuesday, January 24, 2012

Lamb Chops with Roasted Root Vegetables and Israeli Couscous

This is a wonderful combination for dinner. Teddy had lamb for the first time and it is her new favorite! I bought these lamb chops at Costco and they were some of the best chops I've ever had. So, if you are near a Costco, check them out.


It is so simple to roast root vegetables. As they roast, their natural sugars caramelize and they develop a rich intense flavor. Cut up any combination of vegetables you like. I used carrots, turnips, parsnips, new potatoes and sweet potatoes. Toss them in a bowl with some olive oil and salt and pepper. Spread them on a cookie sheet and roast them at 425 until their edges begin to brown.


Now for the lamb chops.


Brush them with olive oil.


Crush some rosemary.


Sprinkle both sides of the chops with salt and pepper, granulated garlic and the crushed rosemary. Let them sit until they come to room temperature.


Follow the directions for your couscous. I like to use Israeli couscous because it is larger.


Add some chopped oven roasted tomatoes with a bit of their oil, some crumbled feta and sliced green onions.



In a heavy skillet, brown the chops on each side over high heat. It will take about 4 minutes on each side.

They should have a nice crispy golden crust.


A very flavorful simple meal.


Teddy hopes I make these again soon.