Apricot Glazed Lamb Chops with Couscous Salad

Name: Apricot Glazed Lamb Chops with Couscous Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3 servings
Cuisine: South African
Ingredients: 3 lamb loin chops (about 1.5 inches thick); 0.5 teaspoon salt (divided); 0.25 teaspoon black pepper (divided); 1 tablespoon olive oil; 3 tablespoon apricot jam; 1 tablespoon white vinegar; 1 teaspoon Dijon mustard; 1 cup quick-cooking couscous (uncooked); 1.25 cup water (hot); 0.5 cucumber (diced); 0.5 red bell pepper (diced); 0.25 red onion (small, finely diced); 2 tablespoon fresh mint (chopped); 1 tablespoon lemon juice; 1 tablespoon extra virgin olive oil

Tender lamb chops coated in a sweet and tangy apricot glaze, paired with a vibrant, fresh couscous salad featuring bell peppers and fresh mint.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 3
Cuisine: South African
Difficulty: Easy
Cost: $9.63/serving

Dietary

Nut-Free
Dairy-Free
High-Protein

Ingredients

3 lamb loin chops (about 1.5 inches thick)
0.5 teaspoon salt (divided)
0.25 teaspoon black pepper (divided)
1 tablespoon olive oil
3 tablespoon apricot jam
1 tablespoon white vinegar
1 teaspoon Dijon mustard
1 cup quick-cooking couscous (uncooked)
1.25 cup water (hot)
0.5 cucumber (diced)
0.5 red bell pepper (diced)
0.25 red onion (small, finely diced)
2 tablespoon fresh mint (chopped)
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil

Instructions

Season lamb chops on both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Prepare the apricot glaze: In a small bowl, whisk together 3 tablespoons apricot jam, white vinegar, and Dijon mustard.
Heat 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Once hot, add the lamb chops and sear for 4-5 minutes per side for medium-rare, or longer for desired doneness.
During the last 2 minutes of cooking, brush the lamb chops generously with the apricot glaze, turning to coat evenly until the glaze is slightly caramelized.
While the lamb cooks, prepare the couscous salad: Place quick-cooking couscous in a heatproof bowl. Pour in the hot water and add 1/4 teaspoon salt. Cover and let stand for 5 minutes, then fluff with a fork.
Once the couscous is fluffed, add the diced cucumber, diced red bell pepper, finely diced red onion, and chopped fresh mint. Drizzle with lemon juice and 1 tablespoon extra virgin olive oil. Toss gently to combine. Season with a pinch of salt and black pepper.
Remove lamb chops from heat and let rest for 3 minutes before serving. Serve the apricot glazed lamb chops alongside the fresh couscous salad.

Notes

Do not overcrowd the pan when searing lamb chops, as this can steam them instead of creating a nice crust. For best results, use fresh, good-quality lamb.

Nutrition (per serving)

Calories: 834
Protein: 56.9 g
Carbohydrates: 67.9 g
Fat: 37.2 g
Fiber: 6.4 g
Sodium: 520 mg
Saturated Fat: 12.5 g
Sugar: 11 g
Cholesterol: 136 mg