Lamb Chops with Caramelized Red Onion Salad

Real Simple
Lamb Chops with Caramelized Red Onion Salad Recipe
Photo: Marcus Nilsson
Makes 4 servings


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1 8-ounce package Israeli couscous or 8 ounces plain couscous
3 tablespoons olive oil
Kosher salt and pepper
8 lamb loin chops (about 1 1/2 inches thick)
2 medium red onions, cut into half-moons
1 tablespoon fresh oregano, roughly chopped
1 tablespoon capers


Prep: 30 Minutes

Heat oven to 400° F.

Cook the couscous according to the package directions. Once cooked, stir in 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Season the lamb with 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook the lamb until browned, about 2 minutes per side. Transfer to a baking sheet and roast to the desired doneness, about 8 minutes for medium-rare.

Wipe out the skillet and heat the remaining oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 8 minutes. Stir in the oregano, capers, and 1/4 teaspoon pepper.

Divide the lamb and couscous among individual plates and serve with the onions.

Note: Quick-cooking Israeli couscous looks like a grain but is really a pearl-shaped toasted pasta that goes well with roast chicken, fish, and meat. You can usually find it in the rice aisle at the supermarket.

Created date

September 2007

Nutritional Information

Calories 696
Caloriesfromfat 34 %
Fat 26 g
Satfat 5 g
Cholesterol 150 mg
Sodium 705 mg
Carbohydrate 62 g
Fiber 3 g
Sugars 11 g
Protein 56 g