Lamb Chops with Caramelized Red Onion Salad

Lamb Chops with Caramelized Red Onion Salad Recipe
Photo: Marcus Nilsson


Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 30 Minutes

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


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


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.

Kate Merker,

Real Simple

October 2007
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