There is nothing more endearing to me than watching my 2 year old devour his dinner like a 35 year old man. The kid LOVES meat. Give it to him on a bone and he is exponentially happy. I had recently checked out Rachel Ray's 365: No Repeats from the library and this recipe instantly caught my eye. It looked so delicious and pretty and yet so easy and quick to make. I also liked the idea of combining the sweet peas and spinach together on top of the couscous, so that they could be mixed together when eating, adding flavour to the couscous. I was unsure whether or not the oldest would enjoy it or the husband either, for that matter, but I was hopeful.The Final Verdict:
This dinner was delicious! Since spinach is something I find hard to get imaginative with, I really loved the flavour of it combined with the mint, basil and peas. The couscous was a nice change from standard old rice and everyone enjoyed the flavour of the chicken stock used to cook it. My oldest son wasn't a fan of the spinach pea mix but then again he tends to try and avoid food items that are green. As for the lamb, it was simply perfect. Sometimes the best flavours are the ones you don't mess with and this was the case with the lamb. A little salt and pepper did the trick as did the easy method of grilling it under the broiler. Not only was this meal delicious, but it was incredibly easy to make and beautiful enough to serve to guests on a special evening..
Lamb Chops with Sweet Pea and Spinach Couscous
(From 365: No Repeats by Rachel Ray – Serves 4)
Ingredients:
2 cups chicken stock
3 Tbsp extra virgin olive oil
1 ½ cups plain couscous
1 small red onion, chopped fine
4 garlic cloves, chopped fine
salt and freshly ground pepper
2 pounds of rack of lamb cut into 12 chops
1 cup frozen peas
4 cups baby spinach
10 fresh basil leaves, torn gently
10 fresh mint leaves, chopped
Directions:
Preheat the broiler. Remove lamb from fridge and lay out on a broiling pan to bring to room temperature.
Place about 1 ½ of the chicken stock and 1 Tbsp of the olive oil in a medium sauce pot over medium heat. Cover the pot and raise the heat; bring stock to a boil.
Remove the pot from the heat. Add the couscous, stir to mix, cover and let stand for 10 minutes. DO NOT lift lid.
While the chicken stock is heating up, preheat a medium skillet over medium high heat with the remaining 2 Tbsp of olive oil. Swirl to coat pan. Add the onions, garlic, salt and pepper and cook, stirring frequently for 3 to 4 minutes, or until onions are tender.
While the onions are cooking, season both sides of the lamb chops with salt and pepper. Broil the chops for 3 to 4 minutes on each side for medium rare, 5 to 6 for medium well.
To the onions and the garlic, add the frozen peas and the remaining ½ cup of chicken stock. Heat for 2 minutes then add the baby spinach and wilt. Add the basil and mint and remove from the heat.
Fluff the cooked couscous with a fork. Add the vegetables and herbs to the couscous on a large platter, toss to distribute and adjust the seasonings with salt and pepper.
Serve the lamb chops on top of the pea and spinach couscous.
(From 365: No Repeats by Rachel Ray – Serves 4)
Ingredients:
2 cups chicken stock
3 Tbsp extra virgin olive oil
1 ½ cups plain couscous
1 small red onion, chopped fine
4 garlic cloves, chopped fine
salt and freshly ground pepper
2 pounds of rack of lamb cut into 12 chops
1 cup frozen peas
4 cups baby spinach
10 fresh basil leaves, torn gently
10 fresh mint leaves, chopped
Directions:
Preheat the broiler. Remove lamb from fridge and lay out on a broiling pan to bring to room temperature.
Place about 1 ½ of the chicken stock and 1 Tbsp of the olive oil in a medium sauce pot over medium heat. Cover the pot and raise the heat; bring stock to a boil.
Remove the pot from the heat. Add the couscous, stir to mix, cover and let stand for 10 minutes. DO NOT lift lid.
While the chicken stock is heating up, preheat a medium skillet over medium high heat with the remaining 2 Tbsp of olive oil. Swirl to coat pan. Add the onions, garlic, salt and pepper and cook, stirring frequently for 3 to 4 minutes, or until onions are tender.
While the onions are cooking, season both sides of the lamb chops with salt and pepper. Broil the chops for 3 to 4 minutes on each side for medium rare, 5 to 6 for medium well.
To the onions and the garlic, add the frozen peas and the remaining ½ cup of chicken stock. Heat for 2 minutes then add the baby spinach and wilt. Add the basil and mint and remove from the heat.
Fluff the cooked couscous with a fork. Add the vegetables and herbs to the couscous on a large platter, toss to distribute and adjust the seasonings with salt and pepper.
Serve the lamb chops on top of the pea and spinach couscous.
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