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LAMB CHOPS WITH TOMATO-HERB COUSCOUS
Active Time : 1 Hour 30 Minutes Total Time : 1 Hour 30 Minutes Serves : 6INGREDIENTS
- 12 about 5 oz each lamb loin chops, 1-inch thick
- 1/4 cup soy sauce
- 1/4 cup dry white wine, divided
- 2 teaspoons minced garlic
- 1/2 teaspoon ground black pepper
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained, divided
- 1-1/2 cups reduced-sodium chicken broth
- 3 tablespoons extra virgin olive oil, divided
- 1 10 oz = 1-1/3 cups pkg (10 oz each) plain couscous, uncooked
- 1/2 cup prepared classic demi-glace
- 1 tablespoon chopped fresh basil
- 1 flat-leaf tablespoon chopped fresh Italian
DIRECTIONS
Combine lamb chops, soy sauce, 3 tablespoons of the wine, garlic and black pepper in large resealable food storage bag. Marinate in refrigerator 1 hour.
Preheat oven to 450°F. Combine HALF of the tomatoes, broth and 1 tablespoon of the oil in medium saucepan. Bring to a boil over high heat; stir in couscous, cover and remove from heat.
Remove lamb chops from marinade and pat dry. Discard bag with leftover marinade. Heat the remaining oil in large skillet over medium-high heat. Sear chops (in batches to prevent overcrowding of skillet) 2 minutes per side or until dark golden brown in color.
Remove seared chops from skillet and place on flat wire rack positioned in shallow baking pan. Bake 5 to 7 minutes or until lamb reaches an internal temperature of 145°F.
Meanwhile, add the remaining wine, the remaining tomatoes and demi-glace to skillet; simmer 2 to 3 minutes or until sauce thickens slightly. Remove from heat.
Add basil and parsley to prepared couscous; fluff with fork. Serve immediately with lamb chops and sauce.