oregano-lime grilled lamb chops with vegetable couscous

Flu finally caught up with me and asthma seems to love me too much.  I can’t complain though since the kids are feeling little better, so its not as bad as I expected. And these little trials in life make me realize how blessed my family and I are to be free of major sickness.  Alhamdulillah! (All praise is due to God).

I’m making very simple things at home to keep us going.  Food is not that appealing when we are sick, right?  Sense of taste is another thing we should be thankful for…!!

Moving on…doesn’t this look so mouth-watering??

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These ridiculously easy lamb chops are marinated in oregano, garlic, lime juice, olive oil, salt and pepper.  This is one of those dishes, if you cook it once you would want to cook it over and over again, trust me so scrumptious!

I like my chops well done, so I grilled it 5-6 mins per side.   If you like it medium rare, then I would recommend grilling 3 mins on each side.

I really don’t measure how much salt I put in these, but taste the oregano-lime mixture before you mix it with the chops.

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I served the chops with veggie couscous, which is another easy peasy dish to make, especially if you have vegetable broth handy.   Lamb chops have sufficient flavor to stand up to this light and fluffy couscous.

For the lamb chops you will need:

  • 2 lbs lamb chops (around 8 pieces)
  • 2 tbsp olive oil
  • freshly squeezed juice of 2 limes
  • 3 tsp dried oregano
  • 3 garlic cloves, grated
  • 3/4 tsp black pepper
  • salt to taste

In a small bowl mix olive oil, lime juice, dried oregano, grated garlic, black pepper, and salt.  Pour the mixture over the lamb chops. Marinate the meat for couple of hours or overnight.

Grill on high heat for 3 1/2 mins/side for medium rare, at least 5-6 mins/side for well done.

For the vegetable couscous you will need:

  • 1 tbsp olive oil
  • 1 pint grape tomatoes halved
  • 1 cup spinach leaves, packed
  • 1 1/4 cup vegetable broth/stock
  • 1 1/4 cup couscous

Heat oil in a pot on medium-low heat.  Add grape tomatoes and spinach saute for a min.  Pour in vegetable broth, bring mixture to a boil, reduce heat to low.  Stir in couscous and cook covered for 5 mins.  Remove from the heat and fluff couscous with a fork.

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