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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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