Herb Roasted Lamb Chops

Herb Roasted Lamb Chops

Super quick and easy weeknight main dish. Serve with roasted potatoes and a green vegetable or ratatouille. Print Herb Roasted Lamb Chops Author: Kristin Recipe type: Main Cuisine: French Prep time:  30 mins Cook time:  15 mins Total time:  45 mins Serves: 4   Ingredients 4 large garlic cloves, pressed 1 tablespoon fresh thyme leaves, lightly crushed 1 tablespoon fresh rosemary leaves, lightly crushed 2 teaspoons coarse kosher salt 2 tablespoons extra-virgin olive oil, divided 6 lamb loin chops Instructions Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour. Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes. 3.4.3177...
Moroccan Lamb and Vegetable Couscous

Moroccan Lamb and Vegetable Couscous

This traditional Moroccan dish is healthy and delicious.  It’s a great way to get kids to eat a variety of vegetables. Print Moroccan Lamb and Vegetable Couscous Author: Kristin Recipe type: Main Cuisine: Moroccan Prep time:  30 mins Cook time:  1 hour 30 mins Total time:  2 hours Serves: 8   Ingredients 3 pounds lamb, cut into 2-inch cubes ⅓ cup oil 2 quarts water (8 cups) 2 teaspoons saffron (or 2 pinches) ½ teaspoon nutmeg 3 cloves ½ teaspoon cinnamon 2 tablespoons coriander ½ teaspoon mild chili powder salt and pepper to taste 1 pound onions, thickly sliced 6 carrots, quartered 3 small turnips, peeled and quartered 3 small zucchini, cut in 2 inch slices 1 package frozen artichoke heart quarters (unthawed) 1 can garbanzo beans 2 canned whole tomatoes 1 package of couscous 4 tablespoons butter (optional) 1 cup raisins Instructions In a large pan, add the meat, the oil, the water, and the spices, and cook for one hour. Add the vegetables and cook for 30 minutes more. If you have a couscous pan, you can cook the couscous over this stew. Place the raisins in a bowl and add a bit of the stew broth to them so they soften and puff. Cook the couscous according to package directions. Mix the couscous with the butter and set it in the center of a very large serving platter. sprinkle the raisins over the couscous. Arrange the meat and vegetables around the couscous and pour some of the broth over it. Serve the rest of the broth separately for those who like more stew-like. Serve with Harissa. 3.4.3177...