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🍽️ Tender Lamb Chops with Aromatic Couscous

1100 kcal · 30 min · 4 servings

Ingredients

• 8 lamb chops (kitchen-ready)
• salt
• pepper
• 3 tbsp olive oil
• 300 g couscous (instant)
• 1 pinch curry powder
• 400 ml vegetable broth
• 2 tomatoes
• 2 spring onions
• 2 tbsp freshly chopped parsley
• 1 tbsp lemon juice
• 2 garlic cloves
• 60 g butter
• 0.5 tsp chili flakes
• 1 tsp fennel seeds

Instructions

1. 1. Preheat your oven to 100 degrees Celsius. Select the standard top and bottom heat setting.
2. 2. Rinse the lamb chops briefly under running water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Season the chops generously with salt and pepper.
5. 5. Heat one tablespoon of oil in a large pan.
6. 6. Sear the chops on both sides until they are brown.
7. 7. Place the meat on an oven rack.
8. 8. Place a drip tray under the rack to catch any dripping liquid.
9. 9. Let the chops cook in the oven for about 15 minutes until they are pink inside.
10. 10. Put the couscous into a large bowl.
11. 11. Stir the curry powder into the couscous.
12. 12. Pour boiling broth over the couscous.
13. 13. Let the couscous grains swell for about 10 minutes.
14. 14. Pour boiling water over the tomatoes.
15. 15. Shock the tomatoes briefly in cold water to loosen the skin.
16. 16. Remove the skin from the tomatoes.
17. 17. Halve the tomatoes and remove the seeds.
18. 18. Dice the tomato flesh into small cubes.
19. 19. Wash the spring onions thoroughly.
20. 20. Cut the spring onions diagonally into thin rings.
21. 21. Mix the remaining oil with the chopped parsley and lemon juice.
22. 22. Stir this mixture into the swollen couscous.
23. 23. Fold in the diced tomatoes and onion rings into the couscous.
24. 24. Finally, season the couscous with salt and pepper to taste.
25. 25. Peel the garlic and slice it into thin pieces.
26. 26. Melt the butter in a small pan until it foams slightly.
27. 27. Add the garlic slices, chili, and fennel seeds to the butter.
28. 28. Roast the spices slowly in the butter.
29. 29. Remove the lamb chops from the oven.
30. 30. Place the chops directly into the pan with the spiced butter.
31. 31. Pour the butter from the pan evenly over the meat.
32. 32. Remove the pan from the heat and let the meat rest briefly.
33. 33. Divide the couscous evenly among the serving plates.
34. 34. Place the lamb chops on top of the couscous.
35. 35. Pour the remaining butter from the pan over the chops.
36. 36. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 1100
• Protein: 65 g · Fett/Fat: 69 g · Carbs: 55 g