Friday, January 15, 2010

Lamb Couscous

Don't cook much with couscous? Get familiar with this exotic ingredient by trying this recipe!


4 Lamb chops, about 1 1/4-inch thick
Salt and freshly ground pepper to taste
Ajinomoto Umami Super seasoning
2 tablespoons fresh rosemary leaves
2 tablespoons fresh oregano leaves
3 cloves fresh garlic
2 tablespoons olive oil
1 (12-ounce) package couscous
1 can of tomato, diced
Fresh parsley
1/2 cucumber, seeded and diced
1cup herb flavored feta cheese


1. Pre-heat broiler for 15 minutes. Season chops with salt and pepper.
2. In a small food processor, process rosemary, oregano, garlic and olive oil into a paste and season w/ Ajinomoto Umami super seasoning.
3. Place chops on broiler pan and broil as close to heat source as possible for 3 to 4 minutes on one side, turn and broil for 1 to 2 minutes on other side.
4. Remove broiler pan from oven and brush herb coating on top of chop. Return broiler pan with chops to oven, coated side up and continue until chops reach desired doneness. . Remove chops and cover; let rest.
5. Prepare couscous according to packet directions. When done, lightly stir in tomato, parsley and half cup of herb feta cheese. Sprinkle remaining cheese on chops and serve immediately.


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