Looking for a delicious natural lamb recipe? Try out this simple, yet tasty recipe for Australian Lamb Loin Chops with Zucchini, Walnut and Caper Couscous!
Australian Lamb:
8 Australian lamb T-bone chops, trimmed
olive oil
salt and pepper
Zucchini, Walnut, and Caper Couscous:
1 cup couscous
1 cup chopped parsley
¾ cup walnuts, toasted and finely chopped
¼ cup olive oil
2 tablespoons lemon juice
2-3 tablespoons capers, to taste
2 zucchini, chopped
To prepare the couscous, in a small saucepan bring 1 cup lightly salted water to a boil. Add couscous and remove from heat. Stand, covered for 10 minutes or until liquid is absorbed. Fluff with fork to separate grains then set aside. Place parsley, ½ cup of the walnuts, oil, and lemon juice in a food processor or blender and pulse on and off to make a coarse paste. Reserve 2-3 tablespoons for the lamb, and toss the remainder through the couscous, along with capers and ¼ cup walnuts.
Preheat oven to 450°F. Brush lamb chops generously with oil and season with salt and pepper. Pre-heat frying pan over high heat, add chops and cook 2 minutes, turn and cook for another minute. Place pan in oven and cook 3-4 minutes further for medium rare and the meat is still springy when pressed. Just before serving, pan fry or blanch zucchini in water for 1-2 minutes or until just tender and toss through the couscous. Remove from oven and toss chops with the reserved parsley and walnut mixture.
Serve immediately with warm couscous.
Tips:
Prepare the couscous the day before, cover and refrigerate. When ready, bring to room temperature, then toss with the herb-nut mixture just before serving.
This dish is also great with the larger grained “Pearl” couscous – just boil in stock or water 10-12 minutes or until tender then proceed as directed.
*All cuts not available at all retailers
