Lamb Chops and Couscous with Asparagus, Mint and Almonds

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Recently I taught a cooking class titled "Fast Lane Entertaining." The point was to showcase a menu that would take only about an hour to prep and cook. Since most people today are overscheduled and short on time, plenty of students signed up.

Grilled Lamb Chops and Couscous with Asparagus, Mint and Almonds is the type of entree that fits these criteria. For this quick, all-in-one main course, tender rib lamb chops are marinated in orange juice, garlic and oil, and then popped on the grill for only a few minutes. Buttered couscous tossed with sliced, blanched asparagus, toasted almonds, and mint makes a fast and delicious side. You could add a salad of spring watercress tossed in a vinaigrette dressing, and serve scoops of lemon sorbet (a good purchased variety) garnished with strawberries for dessert. Voila! You've got a delectable dinner for company that hasn't kept you in the kitchen for hours.

Lamb Chops and Couscous with Asparagus, Mint and Almonds

Serves 4 with 2 chops per serving.

8 lamb rib chops, about 1/2 inch thick and 3 ounces each

2 tablespoons orange juice

2 garlic cloves, smashed and peeled

1/3 cup olive oil

1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper

Couscous:

1/2 pound slim asparagus spears

1 1/2 cups chicken stock

1 1/2 tablespoons unsalted butter

1 cup quick-cooking couscous

1/3 cup sliced almonds, toasted (see note)

2 tablespoons chopped mint, divided, plus several sprigs for garnish

2 teaspoons grated orange zest

Kosher salt

Place lamb chops in a shallow, nonreactive pan. Combine orange juice, garlic, olive oil, and salt and pepper, and pour over chops. Cover and refrigerate 45 minutes or longer. (Chops can be marinated up to 4 hours.)

Meanwhile, prepare the ingredients for the couscous. Cut off and discard the tough base ends from asparagus, then cut spears into 1-inch pieces. Cook in boiling, salted water to cover until just tender, only 3 to 4 minutes. Place in a colander, then run under cold water to cool. Pat dry.

To cook chops, oil a grill rack lightly and place about 5 inches from heat source. When grill is ready, add chops and grill 2 to 3 minutes per side. Cooking time will vary depending on intensity of heat and thickness of meat. Chops are done when they are rosy pink inside when pierced with a sharp knife. Remove and cover loosely with foil.

To finish couscous, heat stock and butter in a medium, heavy saucepan (with a lid) over high heat until simmering. Remove and stir in couscous. Cover and let stand 5 minutes. Stir in asparagus, almonds, half of the mint, and orange zest. Salt to taste.

Arrange 2 chops on a dinner plate along with a mound of couscous. Sprinkle remaining chopped mint over the couscous and garnish with a mint sprig.

Note: To toast almonds, spread on a rimmed baking sheet and place in a 350 degree F preheated oven. Bake until golden brown, only 4 to 5 minutes. Watch carefully. Remove and cool.

 

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Lamb Chops and Couscous with Asparagus, Mint and Almonds

(c) 2010 Betty Rosbottom Recipes