Lamb Chops with Couscous Greek Style
Transform your dinner table into a Mediterranean retreat with this irresistible recipe for Lamb Chops with Couscous Greek Style. Tender, herb-marinated lamb chops are seared to perfection and paired with a vibrant couscous salad loaded with juicy cherry tomatoes, crisp cucumbers, tangy feta cheese, and fresh parsley. Tying it all together is a creamy Greek yogurt sauce infused with dill and garlic, adding a cool, zesty complement to the savory flavors. Ready in just 40 minutes, this Greek-inspired dish is elegant yet easy, making it perfect for both weeknight meals and special occasions. Serve this delightful combination with a drizzle of yogurt sauce and a sprinkle of fresh herbs for a stunning and satisfying meal.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 teaspoons Dried oregano
- 2 teaspoons Fresh rosemary, chopped
- 1 lemon Juice of 1 lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Couscous
- 1.5 cups Chicken broth
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 0.5 cup Crumbled feta cheese
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Plain Greek yogurt
- 1 teaspoon Dill, chopped
- 1 clove Garlic, minced for yogurt sauce
- 1 teaspoon Olive oil for yogurt sauce
- 0.25 teaspoon Salt for yogurt sauce
Instructions
In a large bowl, prepare the marinade for the lamb chops by combining olive oil, minced garlic, dried oregano, chopped rosemary, lemon juice, salt, and black pepper.
Add the lamb chops to the bowl and coat them thoroughly in the marinade. Cover and let them marinate for at least 30 minutes, or up to 2 hours in the fridge.
While the lamb marinates, prepare the couscous. Bring the chicken broth to a boil in a medium pot. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes.
Fluff the couscous with a fork and stir in cherry tomatoes, cucumber, feta cheese, and fresh parsley. Set aside.
Prepare the yogurt sauce by combining plain Greek yogurt, chopped dill, minced garlic, olive oil, and salt in a small bowl. Mix well and refrigerate until ready to serve.
Heat a grill pan or skillet over medium-high heat. Cook the marinated lamb chops for 3-4 minutes per side for medium-rare (adjust the cooking time based on your preferred doneness). Remove and let the lamb chops rest for 5 minutes.
Plate the couscous as a bed on the bottom of the serving dish. Arrange the lamb chops on top, and drizzle or serve with the yogurt sauce on the side.
Garnish with additional parsley or dill, if desired, and serve immediately.
Nutrition Facts
Calories |
4606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.0 g | 447% | |
| Saturated Fat | 139.9 g | 700% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1058 mg | 353% | |
| Sodium | 6143 mg | 267% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 15.6 g | ||
| Protein | 274.3 g | 549% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 868 mg | 67% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 5158 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
