MLA Australian Lamb T-bone Chops with Zucchini, Walnut and Caper Couscous

  • Prep time 15Min
  • Cook time 40Min
  • Technique
  • Meat Lamb
  • Cut Loin
  • Serves 4

Looking for a delicious natural lamb recipe? Try out this simple, yet tasty recipe for Australian Lamb Loin Chops with Zucchini, Walnut and Caper Couscous!

Ingredients


This dish combines lamb with its classic Mediterranean combinations. 

Australian Lamb Ingredients:
8 Australian lamb T-bone chops, trimmed
olive oil
salt and pepper

Zucchini, Walnut, and Caper Couscous Ingredients:
1 cup couscous
1 cup chopped parsley
¾ cup walnuts, toasted and finely chopped
¼ cup olive oil
2 tablespoons lemon juice
2-3 tablespoons capers, to taste
2 zucchini, chopped

Method

Method:
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.

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.

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.

Place pan in oven and cook 3-4 minutes further for medium rare and the meat is still springy when pressed.

Just before serving, pan fry or blanch zucchini in water for 1-2 minutes or until just tender and toss through the couscous.

Remove from oven and toss chops with the reserved parsley and walnut mixture.


Serve immediately with warm couscous.

Tips:

Prepare the couscous the day before, cover and refrigerate. When ready, bring to room temperature, then toss with the herb-nut mixture just before serving.

This dish is also great with the larger grained “Pearl” couscous – just boil in stock or water 10-12 minutes or until tender then proceed as directed.