Australian Lamb T-bone Chops with Zucchini, Walnut and Caper Couscous
Featuring our Frozen Australia Lamb Chops,
We will be preparing 8 servings of Australian Lamb T-bone Chops with Zucchini, Walnut and Caper Couscous.
This dish combines lamb with its classic Mediterranean combinations.
Australian Lamb Ingredients:
- 8 Australian lamb T-bone chops or lamb racks, trimmed
- olive oil
- salt and pepper
Zucchini, Walnut, and Caper Couscous Ingredients:
- 1 C couscous
- 1 C chopped parsley
- ¾ C walnuts, toasted and finely chopped
- ¼ C olive oil
- 2 Tbsp lemon juice
- 2-3 Tbsp capers, to taste
- 2 zucchini, chopped
Now let’s get cooking!
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Place pan in oven and cook 3-4 minutes further for medium rare and the meat is still springy when pressed.
Step 5: Just before serving, pan fry or blanch zucchini in water for 1-2 minutes or until just tender and toss through the couscous.
Step 6: Remove from oven and toss chops with the reserved parsley and walnut mixture.
Step 7: Serve immediately with warm couscous.
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