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
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.