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Charmoula Lamb Chops with Curried Couscous

Charmoula Lamb Chops with Curried Couscous
Photo by Scott Phillips

Ingredients

  • 12 4-oz. lamb rib chops (3 lb. total)
  • ¼ cup toasted pine nuts
  • ¼ cup dried currants, soaked in warm water for 20 minutes and drained
  • 1 Tbs. Hungarian sweet paprika
  • 3 medium cloves garlic, peeled
  • Kosher salt
  • ½ cup extra-virgin olive oil
  • + 15 more ingredients
    • 2 tsp. Madras (hot) curry powder
    • 1 tsp. ground cumin
    • 6 medium fresh mint leaves, torn into small pieces
    • 1 Tbs. ground coriander
    • 1-¾ cups lower-salt chicken broth
    • ¼ cup packed fresh mint
    • Kosher salt
    • ½ tsp. cayenne
    • ¼ cup packed fresh cilantro
    • 10 oz. (about 1-½ cups) couscous
    • 1 tsp. ground fennel
    • ¼ cup packed fresh flat-leaf parsley
    • ¼ cup fresh lemon juice
    • 3 Tbs. sweet smoked paprika
    • 3 Tbs. extra-virgin olive oil

Put the oil, lemon juice, cilantro, mint, parsley, garlic, both paprikas, coriander, cumin, fennel, cayenne, and 2 tsp. salt in a blender with 1/4 cup water; blend until smooth. Pat the lamb dry. Wrap aluminum foil around the exposed bones, leaving the meat uncovered. Arrange the chops on a lar...

View full recipe at Fine Cooking

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