Lamb Chops with Caramelized Red Onion Salad

Ingredients

• 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

Preparation

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.