Mar. 29th, 2013

nverland: (Monthly-March)
[personal profile] nverland
Swainson's Hawk

 photo 34-Swainsons-Hawk1_zps7ee19dad.jpg *  photo 34-Swainsons-Hawk2_zps08373827.jpg


Herbed Lamb Chops with Greek Couscous Salad
Serves: 4
Preparation time: 25 minutes

Ingredients
1 cup water
1 tablespoon minced garlic
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
2-1/2 pounds lamb loin chops (about 8), trimmed of fat
2 teaspoons extra-virgin olive oil
1/2 cup whole-wheat couscous
2 medium tomatoes, chopped
1 medium cucumber, peeled and chopped
1/2 cup crumbled feta
3 tablespoons lemon juice
2 tablespoons finely chopped fresh dill

Preparation
1. Put water on to boil in a medium saucepan.

2. Combine garlic, parsley and salt in a small bowl. Press the garlic mixture into both sides of lamb chops. Heat oil in a large nonstick skillet over medium-high heat. Add the lamb chops and cook to desired doneness, 5 to 6 minutes per side for medium. Keep warm.

3. Meanwhile, stir couscous into the boiling water. Return to a boil, reduce heat to a low simmer, cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. Transfer to a medium bowl. Add tomatoes, cucumber, feta, lemon juice and dill. Stir to combine. Serve the couscous with the lamb chops.

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