Rosemary Lamb Chops Recipe

lamb chops

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken thighs offer a leaner option while pork chops are more budget-friendly.

Start with a rack of lamb, trimming excess fat if desired.

Lay the lamb chops in a dish and brush them with a good amount of olive oil.

Sprinkle generously with salt and black pepper.

Add garlic powder and sprinkle fresh rosemary over the chops.

Refrigerate for a minimum of 30 minutes, preferably 2 to 3 hours for better flavor.

Pour olive oil into a pan and heat until hot.

Lay the lamb chops in the pan, ensuring enough room between them.

Cook for 2 to 3 minutes on one side without moving them to achieve a good sear.

Flip the lamb chops and cook for another 2 to 3 minutes on the other side for medium-rare doneness.

Remove the lamb chops from the pan and set aside to rest.

In the same hot pan, add butter and deglaze with white wine, scraping up the brown bits.

Add chicken broth to the pan and reduce the heat, letting it simmer to reduce.

Prepare couscous by combining 1 cup of couscous with 1 cup of water and microwaving for 3 minutes and 50 seconds.

Once cooked, drizzle olive oil into the couscous and add sundried tomatoes and crumbled feta cheese.

Stir in chopped Italian parsley, chopped mint, salt, fresh ground pepper, and lemon zest.

Pack the couscous into a small bowl to mold it for presentation.

Turn the bowl over to create a smooth mound of couscous on the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens