Lamb Chops with Spinach Tomato Couscous

Name: Lamb Chops with Spinach Tomato Couscous
Cuisine: Mediterranean, Middle Eastern, Asian
Ingredients: 3 racks lamb, frenched and cut into 1 1/2 thick chops; olive oil, for brushing the grill and drizziling tomatoes; 1 cup couscous, prepared according to packet instructions; 1/2 pound ripe heirloom cherry or grape tomatoes, halved; 4 tablespoons extra-virgin olive oil, divided; 3 garlic cloves, diced; 5 cups spinach leaves; 1/4 cup crumbled goat cheese

Instructions

<p>There's nothing like hearty lamb chops on a chilly night — they're a pleasant departure from beef and chicken and, surprisingly, just as easy to cook. Ask a butcher to <a href="http://www.foodrepublic.com/2011/10/11/word-day-frenching">french</a> a rack of lamb and cut it into chops for you, the presentation is very impressive.</p> <p>Lamb and couscous go together as naturally as <a href="http://www.foodrepublic.com/2011/07/29/simple-chicken-noodle-soup-recipe">chicken and noodles</a>. Or <a href="http://www.foodrepublic.com/2011/06/19/chicken-and-dumplings-recipe">chicken and dumplings</a>. Or <a href="http://www.foodrepublic.com/2011/09/20/shepherds-pie-recipe">beef and potatoes</a>. Substitute your favorite veggies for the tomato and spinach and explore the wide-open world of couscous as an easy dinner side dish.</p>

Updated at: Fri, 18 Feb 2022 15:43:15 GMT