Lamb Chops With Caramelized Red Onion Salad

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Photo by Marcus Nilsson
Lamb Chops With Caramelized Red Onion Salad 4.0 4 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 696 calories
    • Calories 34 calories from fat
    • Fat 26 g
    • Sat Fat 5 g
    • Cholesterol 150 mg
    • Sodium 705 mg
    • Protein 56 g
    • Carbohydrate 62 g
    • Sugar 11 g
    • Fiber 3 g

Heat oven to 400° F. Cook the couscous according to the package directions. Then stir in 1 tablespoon of the oil and ¼ teaspoon each salt and pepper.Season the lamb with ¾ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook the lamb until browned, about 2 minutes per side.Transfer the lamb to a baking sheet and roast to desired doneness, about 8 minutes for medium-rare.Meanwhile, wipe out skillet and heat the remaining oil over medium heat.Add the onions and cook, stirring occasionally, until soft, about 8 minutes. Stir in the oregano, capers, and ¼ teaspoon pepper.Divide the lamb and couscous among plates and serve with the onions.

Ingredients

  1. Check 8 ounces Israeli or plain couscous
  2. Check 3 tablespoons olive oil
  3. Check kosher salt and pepper
  4. Check 8 lamb loin chops (about 1 1/2 inches thick)
  5. Check 2 medium red onions, cut into half-moons
  6. Check 1 tablespoon fresh oregano, roughly chopped
  7. Check 1 tablespoon capers

Directions

  1. Heat oven to 400° F. Cook the couscous according to the package directions. Then stir in 1 tablespoon of the oil and ¼ teaspoon each salt and pepper.
  2. Season the lamb with ¾ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook the lamb until browned, about 2 minutes per side.
  3. Transfer the lamb to a baking sheet and roast to desired doneness, about 8 minutes for medium-rare.
  4. Meanwhile, wipe out skillet and heat the remaining oil over medium heat.
  5. Add the onions and cook, stirring occasionally, until soft, about 8 minutes. Stir in the oregano, capers, and ¼ teaspoon pepper.
  6. Divide the lamb and couscous among plates and serve with the onions.