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Lamb Chops with Caramelized Red Onion Salad

Photo: Marcus Nilsson
Prep time 30 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.