I have always been a fan of lamb.  It was one of those ethnicky things I grew up with.  It was almost the uncommon if a special occasion didn’t have a lamb.  I remember many a weddings where lambs were cooked on a spit and sold, actually sold, for $10.00 a pound.  I can assure you there was none left.  And might I add…. a smart decision by the bride as it guaranteed that the hall was packed with people for the grand entrance.  Shhh…. I’m not telling but most of us were just there to get the coveted lamb skin!

Couscous was something that I grew into much later in life.  I was a barley, polenta, egg noodle kind of girl.  My grandmother made kick ass dumplings which I would gobble down with reckless abandon as fast as she could drop them into the boiling soup pot.  Couscous.  Not so much.  I don’t remember ever having it.  I love to say it.  It just sounds so cool.  Couscous.  Couscous.  But, alas, it wasn’t part of my childhood.  

I now marvel at this stuff.  Boil some water or broth, add the couscous, turn off the heat, cover it and in five minutes, a tender grain ready and willing for whatever the heck you can throw at it.  It is one tough cookie, couscous.  Tonight we strictly followed the recipe and added olives, tomatoes and feta cheese.  It really wasn’t a bad idea following the recipe as it was quite yummy.  The tomatoes added a freshness, the olives some tang and of course, the feta that briny saltiness which made the couscous sing.  

But, couscous is really a blank palette.  Go for it and see if there is something that it can’t handle.  Go ahead.  I dare you.

This is a really quick weeknight meal with great results.  While there is no lamb skin involved, I would be happy to arrive first at the door knowing this was going to be served.   

HERBED LAMB CHOPS WITH OLIVE COUSCOUS

4 lamb chops

salt and pepper

tbsp of fresh herbs (I used chopped thyme and rosemary)

1 cup couscous

1/2 pint grape tomatoes (sliced in half)

24 kalamata olives (pitted)

1/3 cup feta cheese, crumbled

1/4 cup sliced almonds

1 tbsp olive oil

Salt and pepper the lamb chops and drizzle with olive oil.  Scatter the herbs on one side of the chops.  Grill about six minutes per side.  Bring two cups water to a boil.  Add the couscous and stir.  Cover and remove from the heat.  About six minutes later, fluff the couscous with a fork and add the tomatoes, olives, feta, almonds and olive oil.  Season to taste and serve with lamb chops. 

One Response to “Herbed Lamb Chops with Olive Couscous”

1. Talita says:

   January 12, 2010 at 8:28 am

   Wow! How succulent this meat looks! I had mouth water just to see this pic.