Lamb Chops with Tomato-Herb Couscous
Minutes Prep time: 30
Minutes Total time: 90
Servings: 6
Difficulty: Advanced
Minutes Prep time: 30
Minutes Total time: 90
Servings: 6
Difficulty: Advanced
12 lamb loin chops, 1-inch thick (about 5 oz each)
1/4 cup soy sauce
1/4 cup dry white wine, divided
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained, divided
1-1/2 cups reduced-sodium chicken broth
3 tablespoons extra virgin olive oil, divided
1 pkg (10 oz each) plain couscous, uncooked (10 oz = 1-1/3 cups)
1/2 cup prepared classic demi-glace
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 69 mg | 7% |
Carbohydrate | 41 g | 14% |
Cholesterol | 168 mg | 56% |
Total Fat | 42 g | 65% |
Iron | 4 mg | 23% |
Calories | 778 kcal | 39% |
Sodium | 704 mg | 28% |
Protein | 53 g | 106% |
Saturated Fat | 16 g | 79% |
Sugars | 2 g | 0 |
Vitamin C | 6 mg | 10% |
Combine lamb chops, soy sauce, 3 tablespoons of the wine, garlic and black pepper in large resealable food storage bag. Marinate in refrigerator 1 hour.
Preheat oven to 450°F. Combine HALF of the tomatoes, broth and 1 tablespoon of the oil in medium saucepan. Bring to a boil over high heat; stir in couscous, cover and remove from heat.
Remove lamb chops from marinade and pat dry. Discard bag with leftover marinade. Heat the remaining oil in large skillet over medium-high heat. Sear chops (in batches to prevent overcrowding of skillet) 2 minutes per side or until dark golden brown in color.
Remove seared chops from skillet and place on flat wire rack positioned in shallow baking pan. Bake 5 to 7 minutes or until lamb reaches an internal temperature of 145°F.
Meanwhile, add the remaining wine, the remaining tomatoes and demi-glace to skillet; simmer 2 to 3 minutes or until sauce thickens slightly. Remove from heat.
Add basil and parsley to prepared couscous; fluff with fork. Serve immediately with lamb chops and sauce.
Demi-glace is a thick glaze made from Espagnole or Brown Sauce, beef stock and Madeira or sherry. It is used as a rich flavor base for sauces and in recipes. Use concentrated demi-glace, found in specialty stores, to make the prepared demi-glace.
Lamb Chops with Tomato-Herb Couscous