Peppered Lamb Chops With Roasted Red Bell Pepper and Feta Couscous
- Recipe Yield : Makes 4 servings
Ingredients
- 1 1/4 cups water
- 2 teaspoons olive oil
- 1/4 cup crumbled reduced-fat feta cheese
- 1 package NEAR EAST® Roasted Garlic and Olive Oil Couscous (includes Spice Sack)
- 1/4 cup roasted red peppers, chopped into pea-sized pieces
- 1 tablespoon finely chopped chives
- 1 pound lamb chops cut about ¾ inch thick, rinsed and patted dry
- 2 teaspoons olive oil
- Dried oregano, to taste
- Sea salt, to taste
- 1 tablespoon black peppercorns, coarsely cracked
- 6 cloves garlic, unpeeled and rinsed
- Lemon wedges (optional)
Preparation Steps
- For Couscous: Bring water to a boil; add olive oil, feta and contents of Spice Sack. Simmer for a few seconds; stir in roasted red peppers, chives and couscous. Cover; remove from heat. Let stand 5 minutes. Fluff couscous lightly with fork before serving.
- For Peppered Lamb Chops: While couscous is standing, brush both sides of lamb chops with 1 teaspoon olive oil; season with oregano and sea salt. Press cracked peppercorns onto chops. Heat remaining teaspoon olive oil in large nonstick skillet over medium-high heat. Cook lamb chops and garlic cloves 2 minutes; turn chops and cook 2 to 3 minutes for rare doneness or until cooked to desired doneness. Squeeze garlic cloves onto chops.
- Serve chops with lemon wedges and couscous.
Nutritional Information
Calories: 350, Total Fat: 14g, Cholesterol: 75mg, Sodium: 540mg, Total Carbohydrate: 27g, Dietary Fiber: 2g, Protein: 29g
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