Australian Lamb Loin with zucchini, walnut and caper couscous
By mshores
Ingredients
- Lamb Lion--Chops:
- 8 Australian lamb loin chops, trimmed
- olive oil
- salt and freshly ground pepper to taste
- Zucchini, Walnut and Caper Couscous:
- 1 cup couscous
- 1 cup chopped parsley
- 3/4 cup walnuts, toasted and finely chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2-3 tablespoons capers, to taste
- 2 zucchini, chopped
Details
Servings 4
Preparation
Step 1
(1) To prepare the couscous, in a small saucepan
bring 1--cup lightly salted water to a boil. Add couscous
and remove from heat. Let stand, covered for 10 mintues
or until liquid is absorbed. Fluff with fork to separate
grains then set aside.
(2) Place parsley, 1/2 cup of the walnuts, oil, and
lemon juice in a food processor or blender and pulse on
and off to make a coarse4 paste. Reserve 2-3
tablespoons for the lamb, and toss the remainder
through the couscous, along with capers and 1/4 cup
walnuts.
(3) Preheat oven to 450 degrees. Brush lamb chops
generously with oil and season with salt and pepper.
Pre-heat frying pan over high heat, add chops and
cook for 2 minutes, turn and cook for another
minute.
(4) Place pan in oven and cook 3-4 minutes further
for medium rare and the meat is still springy when
pressed.
(5) Just before serving, pan fry or blanch zucchini
in water for 1-2 minutes or until just tender and
toss through the couscous.
(6) Remove from oven and toss chops with the
reserved parsley and walnut mixture.
Serve immediately with warm couscous.
You'll also love
- Avgolemono Soup (Frugal Gourmet) 4/5 (1 Votes)
- Stir Fried Beef in Spicy Hunan... 4/5 (1 Votes)
- Cuban-style Pumpkin Soup 4/5 (1 Votes)
- Apple Cranberry Rhubarb Crisp 4.5/5 (2 Votes)
- Venison Pot Pie 4/5 (1 Votes)
- Butternut Squash and Corn Pie 4/5 (1 Votes)
- SEAFOOD STUFFED ZUCCHINI 4/5 (1 Votes)
- All Day Ravioli Stew Crock Pot 4/5 (1 Votes)
Review this recipe