Lamb chops with fruited Israeli cous-cous and mint chimichurri
From Susan and Ted: We may be “food people,” but more often than not, dinner in our household – especially because there is a teenager among us – means pasta, roast chicken, tacos, meatloaf, etc. Mind you, we do not use convenience foods, except for the occasional jar of marinara sauce or frozen vegetables, and we try to “eat healthy”, but we are not sticklers about it. What we love is cooking honest food that tastes good. Tonight, Ted and I came up with a “special” weeknight meal that has a little extra pizazz, but is easy to put together. It looks gorgeous and would be terrific for company too!
Lamb chops with fruited Israeli cous-cous and mint chimichurri
Prepare Israeli cous-cous (sometimes called “toasted cous-cous”) according to package directions. Season with salt and pepper and stir in 1/4 cup each dried cranberries and minced dried apricots. Set aside.
Season lamb chops with salt and pepper. Grill until cooked to your liking.
Mint chimichurri:
1/4 cup each finely chopped flat-leaf parsley and mint
1 small garlic clove, minced
2 tbsp. minced shallots
1 tsp. dried hot pepper flakes
1/4 tsp. salt
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
Combine all ingredients in a medium bowl and let sit at least 15 minutes to let the flavors combine.
Now I have a confession to make. I could not find fresh mint at two grocery stores, so used 1/2 cup parsley and replaced the lemon juice with Crosse & Blackwell mint sauce. It was just as delicious!
To serve: place a serving of cous-cous on each plate. Arrange lamb chops around and top with chimichurri sauce.
I think I’m afraid to have you two over for dinner……
Yikes.
This looks like a great blog! Makes me hungry just cruising though your posts. Just wanted to thank you for posting on my blog the other day and wish you luck in your blogging! (and I know about the challenge of not checking stats…)
Thank you for taking the time to write. We are glad you find the food so enticing. All the best to you.
Thanks Kathy! We love your blog and have added it to our Sites We Like. Still early days for us but we’re enjoying the challenge and having a blast!
Beautiful photographs! I love how you play into the visual enjoyment of food..just as important as the taste. I’m a Registered Dietitian in NJ (Hackensack and Edgewater) and had a client once who was a professional photographer and instead of keeping a written food diary of what she ate, she would come in with photos of everything! I loved it!
Ted for Spoon & Shutter: Thank you Debra for taking the time to write to us. It was a nice start to my day to read how much you enjoy the photographs!!! On another note, what you do for work is great. You should meet our friend Stacy Antine at Healthbarn USA. Based in Wyckoff at Abmas farm.