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Moroccan Lamb Chops with Green Couscous and Tahini

Serves: Makes 4 servings

Ingredients:

  • 1 small bunch cilantro
  • 1 small bunch flat-leaf parsley
  • ½ small bunch mint
  • 1 cup whole wheat couscous
  • 1 cup frozen peas
  • Sea salt and freshly ground black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 8 lamb rib chops, about 1 inch thick (about 2½ lbs.)
  • 1 tablespoon grape seed oil
  • 1 lemon, zested and juiced, divided
  • ⅓ cup tahini


Procedures:

Juice cilantro, parsley and mint. Place 1 cup juice in a small saucepan and bring to a boil. Turn off heat, stir in couscous, peas and a pinch of salt. Cover and let sit for 10 minutes until the liquid is absorbed.

While couscous is steaming, toast cumin and paprika in a small skillet until fragrant, about 30 second. Heat oil in a heavy large skillet or grill pan over medium heat. Season lamb chops with cumin, paprika, salt and pepper and add to skillet. Cook about 3 minutes per side for medium-rare (145°F).

Fluff couscous with a fork, add half the lemon zest and juice, salt and pepper. Stir remaining lemon zest and juice into tahini. Thin with hot water to create a pourable sauce. Spoon couscous onto a large serving platter and top with the lamb chops and tahini sauce.

by Joel Gamoran, Sur La Table National Chef

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