Lamb Chops with Caramelized Red Onion Salad

Photo: Marcus Nilsson

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 696
  • Calories from fat: 34%
  • Fat: 26g
  • Saturated fat: 5g
  • Cholesterol: 150mg
  • Sodium: 705mg
  • Carbohydrate: 62g
  • Fiber: 3g
  • Sugars: 11g
  • Protein: 56g


  • 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


  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.
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